Cody Casey
Angel food cake is typically baked in a tube pan, which has a hollow centre that allows the cake to rise evenly and provides structure to the egg-white-heavy batter. However, it is not necessary to use a tube pan, and angel food cake can be successfully baked in a standard loaf pan, or even a cupcake pan. The pan should not be non-stick, as the cake needs to grip the sides of the pan to rise effectively.
Characteristics and requirements of pans for angel food cakes:
| Characteristics | Values |
|---|---|
| Pan type | Round cake pan, loaf pan, cupcake pan |
| Sides | Removable, straight |
| Surface | Non-nonstick, non-stick coating |
| Diameter | Same as called for in the recipe |
| Bottom | Removable |
| Height | About one-third filled with batter |
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What You'll Learn
Angel food cake pans are not necessary
Angel food cakes are foam cakes that get their airy texture from beaten egg whites. The air pockets in the egg whites expand as the cake heats up in the oven, causing the cake to rise. The tube design of a traditional angel food cake pan allows heat to reach the entire cake evenly, so the outside edge is not done long before the centre.
However, angel food cakes can also be baked in a standard 9x5 loaf pan. To ensure the cake rises and doesn't fall out when cooling upside down, the pan should not be greased or lined with parchment paper. Instead, the cake batter needs to stick to the pan.
Another option is to use a round cake pan with removable sides, such as a springform pan, and a tall, empty drink can. Tightly wrap a piece of parchment paper around the can and fill it with something heavy, like pie weights or water. Place the wrapped can in the centre of the pan, fill the pan with cake batter, and bake as directed.
Using these alternative methods and pans, you can successfully bake an angel food cake without needing a specialty angel food cake pan.
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A non-stick pan is not recommended
Angel food cakes are unique in that they always come in the same size and shape. Recipes typically call for a special pan with a tunnel or tube in the centre, creating a ring shape. This tube design allows heat to reach the entire cake evenly, ensuring the outside edge is not overdone before the centre is cooked.
However, a non-stick pan is not recommended for angel food cakes. This is because the delicate cake batter needs to cling to the sides of the pan as it rises. A non-stick surface would prevent the cake from reaching its optimal fluffy texture. The sides of the pan should be straight and the surface should not be non-stick to ensure the cake can "grip" the pan and "pull" itself up.
Angel food cakes are cooled upside down, so a non-nonstick surface will ensure the cake remains in the pan during this time. The cake will then be easy to remove by running a sharp knife around the sides and across the bottom.
If you don't have an angel food cake pan, you can use a simple trick to create the right structure. Use a tall, skinny drink can, wrap it tightly in parchment paper, and place it in the centre of a round cake pan with removable sides, such as a springform pan. Avoid using a non-stick pan and fill the can with something heavy, like pie weights or water, to keep it in place.
By using this hack, you can achieve the same results as a traditional angel food cake pan and bake the perfect angel food cake without the need for a specialty pan.
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A loaf pan can be used
To make the angel food cake in a loaf pan, follow the same recipe as you would for a tube pan. Do not grease the pan and do not line it with parchment paper. The cake will stick to the pan, but this is essential for the cake to rise and bake properly. The cake will be delicate and need to be cooled upside down to prevent it from collapsing, so a non-nonstick surface will ensure the cake remains in the pan during this time.
You can serve the angel food cake with fresh strawberries, blueberries, and homemade whipped cream. You can also serve it with chocolate whipped cream and strawberry sauce or double the berry flavor with strawberry whipped cream.
If you are looking to make a smaller portion, you can use mini loaf pans to make mini angel food cakes. These will also work well if you have leftover egg whites from another recipe, as angel food cake uses a lot of egg whites.
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A bundt pan is not suitable
Angel food cakes are unique in that they always come in the same size and shape. Recipes call for a specific pan, and while it is possible to make smaller versions of angel food cakes in loaf pans or cupcake pans, a 9- or 10-inch tube pan with a removable bottom is standard. The tube design, with a hollow core in the centre, lets heat reach the entire cake evenly so that the outside edge is not done long before the centre. This tunnel is essential to the success of the cake, providing added structure to support the rising of the egg-white-heavy batter.
Additionally, angel food cakes require a pan without a non-stick coating as the batter clings to the sides of the pan as it rises. A non-stick surface would prevent the cake from reaching its optimal fluffy texture.
If you do not have a tube pan, you can use a tall, skinny drink can, such as a LaCroix or Spindrift can, and some parchment paper to create the right structure. Tightly wrap the can with parchment paper, using double-sided tape to keep it together, and fill it with something heavy, such as pie weights or water. Place the can in the centre of a round cake pan with removable sides, like a springform pan, ensuring that the pan does not have a non-stick coating.
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A tube pan is the standard
Angel food cakes are foam cakes that get most of their body from beaten egg whites. The air pockets in the egg whites expand as the cake heats up in the oven, causing the cake to rise. The sides of the pan must be straight and should not be made of a non-stick material. This is because the cake needs to "'grip'" the pan and "pull" itself up as it rises. A non-stick surface would prevent the cake from reaching its optimal height.
If you don't have a tube pan, you can use a standard 9x5 loaf pan to bake angel food cake. However, it is important to note that you should not grease the pan or line it with parchment paper. This is because the cake needs to stick to the pan in order to rise properly.
Another option for baking angel food cake without a tube pan is to use a beverage can, parchment paper, and a round cake pan. First, wrap a piece of parchment paper tightly around a tall, empty drink can, securing it with tape. Then, place the can in the centre of the cake pan and fill the can about halfway with something heavy, such as pie weights or water. Finally, pour the batter into the pan, leaving room for the cake to rise, and bake as directed.
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Frequently asked questions
A tube pan with a removable bottom is best for angel food cake. The tube design allows heat to reach the entire cake evenly.
A 9- or 10-inch pan is standard.
No, do not grease the pan. The batter needs to stick to the sides of the pan as the cake rises.
You can use a standard 9x5 loaf pan or a cupcake pan to make smaller versions of angel food cake. You can also use a bundt pan, but its intricate design is usually not ideal for angel food cakes.
Avoid using non-stick pans and pans with slanted sides.
