Tiffany Haney
Angel food cake is traditionally baked in a tube pan, but it is possible to bake it in other pans. The cake can be baked in a standard 9x5 loaf pan, though it is important not to grease the pan or line it with parchment paper, as this will prevent the cake from rising properly. Mini angel food cakes can also be made in mini loaf pans or cupcake pans, though paper liners are recommended for the cupcakes as they can be difficult to remove from the pan. The cake can also be baked in a bundt pan, but the design of the pan may be too intricate and the cake may need to be cut away from the pan.
Explore related products
What You'll Learn
Angel food cake in a loaf pan
Angel food cake is traditionally baked in a tube pan, but it can also be made in a standard 9x5 loaf pan. The loaf pan should not be greased or lined with parchment paper, as the batter needs to stick to the pan for the cake to rise and not fall out when cooling upside down.
To make angel food cake in a loaf pan, transfer the batter to the pan and spread it evenly. Bake for 35-40 minutes or until brown and no longer sticky on top. Turn the pan upside down and rest the handles on two jars or canned goods. Let it cool upside down for an hour. Then, run a butter knife around the edges to loosen the cake before carefully pulling it out with a knife or offset spatula.
Angel food cake can also be baked in smaller pans, such as cupcake or mini-loaf pans. When using smaller pans, fill them until they are about 2/3 full and bake for a shorter time, about 8-12 minutes for mini-cupcakes and 25 minutes for small loaves. These smaller cakes can be served with the liner removed, revealing pure white sides. They also freeze well.
It is important to note that angel food cake should not be baked in a Bundt pan, as the design is usually too intricate, and the cake must be cut away from the simple tube pans after cooling. Additionally, the pan used should not have a non-stick coating, as this will prevent the cake from reaching its optimal fluffy texture.
Induction Cooktops: Can You Use Regular Pans?
You may want to see also
Explore related products
Using a bundt pan
While a Bundt pan is not recommended for baking angel food cake, it can be used with some adjustments. Firstly, choose a Bundt pan with a simple design as intricate patterns can be challenging to work with. The batter will cling to the sides of the pan as it rises, so avoid using a non-stick Bundt pan for this cake. The ideal Bundt pan for angel food cake should have removable sides and a similar diameter to the tube pan specified in your recipe.
To use a Bundt pan for angel food cake, start by preparing the pan. Do not grease the pan or line it with parchment paper, as the cake needs to stick to the pan for optimal rising. Fill the pan with batter, ensuring the pan is ungreased, and smooth the top with an offset spatula or the back of a spoon.
Bake the cake according to your recipe's instructions, typically for 35-40 minutes, or until it is golden brown and springs back when lightly pressed. Allow the cake to cool completely before removing it from the pan. As angel food cake is typically cut away from the tube pan after cooling, you may need to run an offset spatula or butter knife around the edges of the Bundt pan to release the cake gently.
Mastering the Grill Pan: Burgers Done Right
You may want to see also
Explore related products
Mini angel food cupcakes
Angel food cupcakes are a great alternative to the traditional angel food cake. They taste just like the cake but bake in half the time!
Ingredients
- Egg whites
- Water
- Cream of tartar
- Sugar
- Cake flour
- Salt
Optional Ingredients
- Homemade whipped cream for topping
- Lemon curd
- Strawberry sauce
- Fresh blueberries
- Fresh strawberries
- Frosting
Recipe
First, adjust the oven rack to the lower position and preheat the oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2-4 liners. This recipe makes about 14-16 cupcakes.
Next, make the cupcakes. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in the next step. Keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until the sugar, flour, and salt mixture is aerated and light.
In a large bowl, use a hand mixer or a stand mixer fitted with a whisk attachment to whip the egg whites, water, and cream of tartar together on medium-low until foamy, about 1 minute. Sift the dry ingredients into the egg whites in parts, folding between each addition. Sift a little in, fold together, sift a little more in, and so on. Dumping all the dry ingredients into the delicate egg whites will deflate them. The fluffier and puffier your angel food cake batter, the fluffier and puffier your angel food cupcakes.
The batter is foamy (airy), so you can’t pour it into your cupcake liners. Instead, grab a spoon and spoon the batter into each cup, filling about 3/4 full. The cupcakes only take about 18-20 minutes. The tops will be a very pale golden brown and will bounce back if you gently poke them.
Tips
- Angel food cupcakes are fat-free, so be sure to avoid adding any fat, butter, oil, or egg yolks.
- If you don't have a traditional angel food cake pan, you can bake angel food cupcakes in smaller pans without a hole in the center. However, they may be super-hard to get out of the pan.
- If you're using a non-stick pan, you don't need to invert the cupcakes.
Monitoring System Performance: Resource Monitor Panes Explained
You may want to see also
Explore related products
Regular cupcakes
Angel food cake is traditionally baked in a tube pan, but it is possible to make regular cupcakes with the same batter. Here is a guide on how to make angel food cake cupcakes:
Preparation
Firstly, it is important to note that the pan you use should not have a non-stick coating, as the batter needs to cling to the sides of the pan as it rises. A non-stick surface will prevent the cake from reaching its optimal fluffy texture. The pan should have removable sides and be of the same diameter as that specified in the recipe.
Baking
Fill the cupcake pan with batter, ensuring that it is no more than two-thirds full. Smooth the tops with an offset spatula or the back of a spoon. Place the pan in the oven and bake for about 12 minutes at the temperature specified in your recipe. The cupcakes are done if they spring back when lightly pressed and are golden brown on top.
Cooling
Remove the cupcakes from the oven and let them cool completely in the pan right-side up on a baking rack. This should take around 1 hour. Do not skip this step, as the cupcakes will deflate if cooled upside-down.
Removal from the pan
Once the cupcakes have cooled, they should be easy to remove from the pan. Simply run an offset spatula or thin butter knife around the edges of the pan to release the cupcakes. If you are still having trouble, run the spatula or knife under the bottom of the cupcake to help release it from the pan.
Storage
Angel food cake cupcakes can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4-6 months.
Steaming Basics: Positioning Your Bamboo Steamer in a Pan
You may want to see also
Explore related products
$14.9
Small loaves
Angel food cake is a light and fluffy dessert made from whipped egg whites, with very little flour and no fat or egg yolks. The traditional way to bake it is in a two-part tube pan, which has a hole in the centre to allow for even cooking and rising. However, it is possible to bake angel food cake in smaller pans without a hole in the centre, such as mini loaf pans.
To make mini angel food cakes in a loaf pan, preheat your oven to 325°F and have a 9"x5" metal bread loaf pan ready. Do not use a non-stick pan, as the cake needs to stick to the sides of the pan to rise properly. Do not grease the pan or line it with parchment paper.
In a small bowl, whisk together 1/4 cup of sugar, flour, and cornstarch. Set aside. In a stand mixer or hand mixer bowl, add the egg whites, vanilla, cream of tartar (or vinegar/lemon juice), and salt. Beat on medium speed until foamy, about 30 seconds. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while the mixer is running. Continue to beat on high speed until soft, floppy peaks form, about 4 minutes.
Gently fold in 1/3 of the dry ingredients into the egg white mixture using a rubber spatula. Be careful not to deflate the air whipped into the egg whites. Repeat this process until all the dry ingredients are incorporated.
Fill your loaf pan no more than two-thirds full with batter. Bake according to your recipe's instructions. Once baked, turn the cake pan over a sink and gently shake to release the cake. If the cake does not come out, return the can to the centre and turn the cake upside down until completely cool.
Your mini angel food cake is now ready to serve! It can be enjoyed with fresh berries, whipped cream, lemon zest, or even toasted and buttered for breakfast.
Shining Pots and Pans: Quick Tips
You may want to see also
Frequently asked questions
Angel food cake is traditionally baked in a tube pan.
Angel food cake can be baked in a standard 9x5 loaf pan, a bundt pan, or a cupcake pan.
Yes, it is important to use a pan without a non-stick coating when baking angel food cake, as the batter needs to cling to the sides of the pan as it rises. The pan should also have removable sides and be ungreased.
The cake is done if it springs back when lightly pressed and is golden brown on top. For a full cake, this usually takes 35-40 minutes, but baking time will vary depending on the size and type of pan used.
Angel food cake should be cooled upside down, either by turning the pan over a sink or resting the handles of the pan on top of two jars or canned goods. This helps the cake stay light and prevents it from deflating.
