Ella Walter
Angel food cake pans are considered a one-trick-pony, only being useful for making angel food cake. This is because angel food cake pans have a hole in the centre, creating a ring-shaped cake that cooks evenly and rises properly. However, it is possible to make angel food cake in a standard loaf pan, a bundt pan, or even a cupcake pan. When using a loaf pan, it is important to invert the cake while cooling to help keep its volume. For bundt pans, the intricate designs may make it difficult to remove the cake.
Characteristics and corresponding values for using an angel food cake pan
| Characteristics | Values |
|---|---|
| Type of pan | Tube pan with a flat bottom and straight sides |
| Pan coating | No non-stick coating |
| Pan diameter | Same as the recipe |
| Sides of the pan | Removable |
| Batter | Should cling to the sides of the pan as it rises |
| Cooling | Upside down |
| Cutting | Use a serrated knife |
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What You'll Learn
Angel food cake in a loaf pan
Angel food cake is a light and fluffy dessert that is traditionally made in a tube pan. However, you can also make it in a loaf pan. This is a great option if you don't want to buy a specialty tube pan that you'll only use occasionally.
To make angel food cake in a loaf pan, you'll need a standard 9x5 metal loaf pan. Do not use a non-stick pan, as the cake needs to stick to the pan to rise properly. Do not grease the pan or line it with parchment paper.
The key ingredient in angel food cake is egg whites, which are whipped to soft peaks to create a light and airy texture. You can also add cream of tartar, lemon juice, or distilled vinegar to the egg whites to stabilize them and create even more volume. Other ingredients include sugar, flour, cornstarch, and vanilla.
To make the cake, preheat your oven to 325°F. In a small bowl, sift and whisk together the sugar, flour, and cornstarch. In a separate bowl, beat the egg whites, vinegar, vanilla, and salt until foamy. Gradually add the sugar while continuing to beat until soft peaks form. Fold in the dry ingredients in three additions, being careful not to overmix.
Gently pour the batter into the loaf pan and spread it evenly. Bake for 35-40 minutes, or until the cake is golden brown and no longer sticky on top. To ensure the cake retains its volume, it's important to cool it upside down. You can do this by balancing the pan on two jars or cans for at least one hour. Once the cake is cooled, run a butter knife around the edges to release it from the pan.
Angel food cake is often served with fresh berries and whipped cream. You can also get creative with toppings like chocolate sauce or strawberry whipped cream.
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Angel food cake without a tube pan
Angel food cake is typically baked in a tube pan, which has a flat bottom and straight sides. The tube in the centre of the pan allows the batter to "climb" the sides so it rises properly and evenly. The cake is then cooled upside down, with the tube pan's feet along the rim preventing the cake from collapsing.
However, if you don't have a tube pan, you can still make an angel food cake. It is not recommended to use a Bundt pan, as the design is usually too intricate for angel food cakes, and the non-stick surface prevents the cake from rising properly. Instead, you can use a regular cake pan with a few simple adjustments.
Firstly, it is essential to use a pan without a non-stick coating, as the batter clings to the sides of the pan as it rises. The pan should have the same diameter as the tube pan called for in the recipe and should have removable sides. A skinny, tall drink can, such as a LaCroix or Spindrift can, can be used to create the tunnel in the centre of the cake. Place the can in the centre of a square of parchment paper, trace around it, and cut out a circle. Then, place the parchment at the bottom of the pan, with the can in the cut-out hole.
Finally, fill the pan with cake batter, leaving room for the cake to rise—about a third of the pan's height. Bake as directed, then invert the cooled cake to allow it to pop right out.
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Angel food cake in a Bundt pan
Angel food cake is typically baked in a tube pan, which has a flat bottom and straight sides. The cake rises very tall while baking and needs to cling to the sides of the pan as it does so. As a result, it is not recommended to use a Bundt pan, which has intricate designs that can make it difficult to remove the cake in one piece.
However, some people have successfully baked angel food cake in a Bundt pan. One person reported that the cake turned out denser than usual due to the differences in pan shape, but it was still edible. To help the cake release from the Bundt pan, they sprayed a light layer of oil inside the pan and dusted it with flour, tapping out the excess.
If you want to try baking angel food cake in a Bundt pan, here is a recipe you can follow:
Ingredients:
- Cake flour
- Powdered sugar
- Egg whites
- Cream of tartar
- Salt
- Vanilla
- Granulated sugar
Instructions:
- Preheat your oven to 325°F.
- Lightly grease a 10-inch Bundt pan with cooking spray or oil.
- In a medium bowl, sift together the cake flour and powdered sugar.
- In a stand mixer with a whisk attachment, beat the egg whites with cream of tartar and salt until soft peaks form.
- With the mixer running on low, slowly add the vanilla and granulated sugar.
- Increase the speed to medium and whisk until stiff peaks form.
- Fold in the sifted cake and sugar mixture gradually, being careful not to overmix.
- Spread the batter into an even layer in the prepared Bundt pan.
- Bake for 55-60 minutes or until golden brown and a toothpick inserted into the centre comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, invert the pan onto a serving tray or cake stand.
You can serve this angel food Bundt cake with fresh fruit, roasted strawberries, or whipped cream. Enjoy!
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$15.99
Angel food cupcakes
Ingredients
- Egg whites
- Cream of tartar
- Pure vanilla extract
- Heavy cream
- Sugar
- Cake flour
- Salt
- Warm water
Steps
- Preheat the oven to 325°F.
- Line 2 (12-cup) muffin tins with 16 cupcake liners.
- In a food processor, add the sugar and process until very fine and almost powdery, about 1 minute.
- Remove and reserve ½ cup of the fine sugar.
- In a sifter over a large bowl, combine the remaining fine sugar, cake flour, and salt. Sift together, then whisk until well combined.
- Separate the egg yolks from the egg whites.
- In a bowl, beat the egg whites, warm water, and cream of tartar on medium-low speed until frothy, about 1 minute.
- Increase the speed to medium and gradually add the reserved sugar.
- When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix.
- Fill the muffin cups 2/3 full with the batter.
- Bake for 15 to 20 minutes, or until the cupcakes are golden brown and the cracks feel dry.
- Once baked, frost the cupcakes with your choice of frosting, whipped cream, or fresh berries.
Tips
- Do not grease the liners as the cupcakes need something to hold on to as they rise.
- The best way to measure flour is by using a scale. If you don't have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Running the sugar through a food processor helps prevent the sugar from cutting through the egg whites and deflating them.
- You can top the cupcakes with fresh berries, sprinkles, chocolate curls, lemon zest, or chopped in-season fruit for a pop of color.
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Angel food cake ingredients
Angel food cake is a low-fat cake recipe that is typically made using only six ingredients: egg whites, cake flour, granulated sugar, cream of tartar, salt, and vanilla extract.
To begin making the cake, pulse granulated sugar in a food processor to create superfine sugar. Superfine sugar provides the optimal structure for angel food cake as it is not too coarse or too fine. Next, add cake flour and salt to the food processor and pulse again. This aerates the dry ingredients.
In a separate bowl, beat egg whites and cream of tartar together on medium-low speed until foamy. Cream of tartar is essential as it stabilizes the whipped egg whites, preventing the cake from collapsing. Slowly add the superfine sugar to the egg white mixture and beat until soft peaks form. Then, add vanilla extract for flavour.
Finally, sift and gently fold the dry ingredients into the egg white mixture in three to four separate additions. This ensures a light and smooth batter without overmixing.
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Frequently asked questions
No, do not use a Bundt pan for angel food cake as you will have a very hard time getting it out in one piece.
You can use a tube pan, which has a flat bottom and straight sides.
You can use a standard 9x5 loaf pan, mini loaf pans, or a cupcake pan.
Make sure the pan is clean and fully dry. Do not grease the pan. Cool the cake upside-down on a wire rack.
Do not grease the pan and do not line it with parchment paper. The batter needs to stick to the pan to ensure the cake rises and doesn't fall out when cooling upside-down.
