How You Bake Angel Food Cake in a Regular Pan
You can bake angel food cake in a regular metal or glass pan by using an ungreased pan to help the batter cling and rise properly. This method allows you to enjoy angel food cake even without a specialized tube pan.
Fill the pan no more than two-thirds full and bake at 350°F for about 35 to 45 minutes.
Once baked, invert the pan immediately to cool the cake suspended, preserving its light texture. This step is crucial to prevent the cake from collapsing.
For best results and tips on prepping your batter and storing leftovers, keep exploring the process.
Can You Bake Angel Food Cake in a Regular Pan?
Wondering if you can bake angel food cake in a regular pan? Yes, you can use a metal or glass cake pan instead of a traditional tube pan, but don’t grease it. The batter clings better to an ungreased surface, allowing the cake to rise properly.
When using loaf pans or other pans that measure differently, fill them no more than two-thirds full to avoid overflow. Bake the Angel Food cake mix at 350°F for about 35-45 minutes, checking with a gentle sawing motion using a toothpick at medium speed to test doneness.
After baking, cool the cake upside down, resting each corner on cans or jars of equal height to maintain its shape. Store leftovers in an airtight container to keep freshness. Avoid using a non-stick pan for best results.
Choosing the Best Regular Pan for Angel Food Cake
When choosing a regular pan for angel food cake, focus on metal or glass options with straight sides and flat bottoms for even rising. Make sure the pan is completely ungreased to help the batter cling and rise properly.
Also, remember to fill the pan no more than two-thirds full to avoid overflow during baking.
Pan Types Comparison
How do you choose the best regular pan for baking angel food cake without a traditional tube pan? You want a pan that mimics the support and shape of a tube pan as closely as possible. Here’s a quick comparison of common regular pans:
- Loaf Pan – Deep and narrow, holds 8-10 cups, good for height but can bake unevenly.
- Rectangular Metal Pan – Straight sides and flat bottom, promotes even baking, ideal if deep enough.
- Glass Baking Dish – Retains heat well, but may cause quicker browning, so watch the bake time.
- Cake Pan with Removable Bottom – Easier to remove cake but usually shallow, may limit rise.
Choose a deep, ungreased metal or glass pan that suits your batter volume to ensure your angel food cake rises beautifully.
Preparing The Pan
Although traditional tube pans are ideal for angel food cake, you can still achieve great results using a regular 9×5-inch loaf pan or a similar deep, ungreased metal or glass pan. Make sure your pan is clean and completely free of grease or flour, as this helps the batter cling and rise properly. Don’t grease or line the pan with parchment; this can prevent the cake from climbing.
Fill the pan no more than two-thirds full to give the batter enough room to expand during baking. If you use a glass pan, keep in mind it may require slight adjustments in baking time and temperature to ensure even cooking. Following these steps will help you prepare your pan perfectly for a successful angel food cake.
Preparing Egg Whites for Maximum Volume
To get the most volume from your egg whites, make sure they’re at room temperature before you start whipping. Adding a stabilizing agent like cream of tartar or lemon juice will help your whites hold their shape and achieve those perfect peaks.
These small steps make a big difference in the texture and rise of your angel food cake.
Egg White Temperature
Because egg whites whip best at room temperature, you should let them sit out for 30 minutes to an hour before beating. Warmer whites trap more air, giving you greater volume and a lighter texture.
To get the most from your egg whites, follow these steps:
- Separate eggs carefully over a separate bowl to avoid yolk contamination.
- Allow refrigerated whites to reach about 70°F (21°C) before whipping.
- Whip whites until they form soft or stiff peaks—avoid overbeating to prevent foam collapse.
- Use a clean, dry bowl and beaters to maximize volume.
Stabilizing Agents Use
When you want your egg whites to hold their shape and create maximum volume, adding a stabilizing agent like cream of tartar or vinegar can make a big difference. Add 1/8 teaspoon of cream of tartar or 1 teaspoon of white distilled vinegar per egg white before whipping. Make sure your egg whites are at room temperature since warmer whites whip better and hold more volume.
Use a clean, fat-free bowl and utensils to avoid grease, which can weaken the structure. Start whipping on medium speed until soft peaks form, then gradually add sugar while increasing to high speed for maximum volume. Be careful not to overbeat—stop whipping once stiff peaks form to keep the texture light and airy, perfect for your angel food cake.
Whipping and Stabilizing Egg Whites
Although separating egg whites from yolks is easiest when they’re cold, you’ll want to let the whites come to room temperature before whipping to achieve maximum volume. Whipping and stabilizing your egg whites properly is essential for the light, airy texture of angel food cake.
Here’s how to do it right:
- Add a pinch of cream of tartar, lemon juice, or vinegar to stabilize the whites.
- Beat on medium speed until foamy, then increase to high speed to form soft peaks.
- Gradually add sugar in small amounts while beating to reach glossy, stiff peaks.
- Stop whipping as soon as stiff peaks form to avoid overbeating, which can cause dryness.
Following these steps ensures your egg whites hold air and structure perfectly for your cake.
Sifting and Folding Dry Ingredients
To achieve a light and airy angel food cake, you’ll need to sift your dry ingredients thoroughly before folding them into the whipped egg whites. Start by sifting together the flour, cornstarch, and sugar to guarantee even distribution and prevent clumps.
Then, add the sifted dry ingredients in small portions to the whipped egg whites. Using a rubber spatula, fold gently by cutting through the mixture and turning it over, avoiding stirring or beating.
This folding technique preserves the delicate foam structure and maintains airiness. Continue folding until no dry spots remain and the batter is smooth and uniform. This careful process creates the perfect airy consistency needed for your angel food cake to rise beautifully during baking.
Pouring Batter Into an Ungreased Pan
How exactly should you transfer your delicate angel food cake batter into the pan? First, pour it into an ungreased, clean, and dry cake pan—this is vital for proper rising. Make sure the batter fills no more than two-thirds of the pan to leave room for expansion.
Pour angel food cake batter into an ungreased, clean pan, filling only two-thirds for perfect rise.
Then, spread the batter evenly with a spatula or the back of a spoon to encourage uniform baking and height.
Follow these steps:
- Use an ungreased, spotless pan to help the batter cling and rise.
- Fill the pan only two-thirds full to avoid overflow.
- Spread the batter evenly for consistent texture.
- Handle the batter gently to maintain its airy structure.
Avoid greasing the pan; it’ll stop the batter from rising properly.
Baking Angel Food Cake in a Regular Pan
When you don’t have a traditional tube pan, you can bake your angel food cake in a regular, ungreased metal or glass pan like a 13 x 9-inch dish. Fill it no more than two-thirds full to allow room for rising.
Bake at 350°F for 35-45 minutes until the crust turns dark golden brown and cracks feel dry. Avoid greasing or lining the pan to help the batter cling and rise properly.
| Step | Temperature | Time |
|---|---|---|
| Preheat Oven | 350°F | – |
| Fill Pan | – | 2/3 full |
| Bake | 350°F | 35-45 mins |
| Doneness Check | – | Dry cracks |
| Cooling (next) | – | Upside down |
Cooling Angel Food Cake Upside Down
Although it might seem unusual, cooling your angel food cake upside down is essential to keep its light, airy texture intact. This method prevents the delicate crumb from collapsing under its own weight as it sets.
To do this right:
- Remove the cake from the oven and immediately invert the pan.
- Rest the cake on upside-down objects like cans or jars to keep it suspended.
- Let it cool completely, usually for at least one hour, while inverted.
- Avoid cooling the cake right-side up, which can cause it to sink or become dense.
Removing, Serving, and Storing Angel Food Cake
Once your angel food cake has completely cooled upside down, you can carefully release it from the pan by running a serrated knife around the edges and gently lifting it out with an offset spatula.
To serve, dip a serrated or electric knife in hot water, wiping it clean between slices for neat, even cuts.
If you have leftovers, store the cake in an airtight container at room temperature for up to two days or refrigerate it for up to one week.
For longer storage, wrap the cake tightly in plastic wrap and freeze it for four to six months. When you’re ready to enjoy it again, thaw the cake at room temperature. This method helps maintain your cake’s light texture and delicious flavor.
Frequently Asked Questions
Can I Use a Regular Cake Pan for Angel Food Cake?
Yes, you can use a regular cake pan for angel food cake. Just don’t grease it, whip your egg whites properly, adjust baking time, and cool the cake upside down to keep its fluffy texture and volume.
Can I Bake Angel Food Cake in a 9×13 Pan?
Yes, you can bake angel food cake in a 9×13 pan, but fill it two-thirds full, don’t grease it, extend baking time, and cool it carefully to help maintain its structure and avoid a dense, flat cake.
What Pan Can I Substitute for a Tube Pan?
You can substitute a 13×9-inch rectangular pan or glass cake dish for a tube pan. Over 70% of bakers find these alternatives work well if you keep the pan ungreased and adjust baking time accordingly.
How to Cool Angel Food Cake in Regular Pan?
You should cool your angel food cake upside down by resting the regular pan on cans or bottles.
Don’t remove it immediately; let it cool completely for at least an hour to keep its airy texture intact.
Conclusion
Baking angel food cake in a regular pan might feel like teaching an old dog new tricks, but with patience, you’ll coax a cloud-like masterpiece from your oven.
Remember, the ungreased pan is your canvas, and those whipped egg whites are the brushstrokes of lightness.
As it cools upside down, watch your cake rise like a gentle dawn—delicate, airy, and ready to melt on your tongue.
Your kitchen just became a little more magical, proving that how you bake angel food cake in a regular pan can yield a light and fluffy dessert every time.
