Do I need an angel food cake pan?
- May 29, 2008
- Baking
- 14 comments
Angel food cakes are a bit unique in that they always come in the same size and shape. Recipes call for a specific pan and, while it’s 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. Lots of people who have never made an angel food cake at home ask if it is required to make a good angel food cake.
The answer is yes. Angel food cakes are foam cakes and, although there is some flour in the batter to add softness and help hold the cake together, they get most of their body from beaten egg whites. Air pockets in the egg whites expand as the cake heats up in the oven, lifting the cake. The pan is designed to ensure that the cake bakes evenly and rises as high as possible. The tube design – with the hollow core at the center of the cake – lets heat evenly reach the entire cake, so that the outside edge is not done long before the cake’s center. This is especially important with an angel food cake (although pans like the Baker’s Edge use a similar principle) because the cake is very delicate during baking and it needs all the help it can get to rise up. The other factors that helps the cake rise are the material and shape of the pan. The sides of the pan must be straight and should not be made of a nonstick material. This ensures that the cake can “grip” the pan and “pull” itself up. Since the delicate cake must be cooled upside down to prevent it from collapsing, a non-nonstick surface will also ensure that the cake remains firmly in the pan during this time.
14 Comments
I’ve always wanted to bake angel food cake but have never sucked it up and bought the pan. Now I know its a must
Thanks!
If this pan able to make cake like this picture,the I will buy this cake soon.The cake is looking so cool.
has there ever beena wedding cake made of angel food cake?
Conversely, can I use an angel food cake pan to bake other types of cake?
Angie – for weddings they make “mock” angel food, not sure exactly what it is but it is moist & white & light – I’m guessing easier to make on a large scale than regular angelfood.
With it being not non-stick, how do you remove the cake without ruining it? The removable bottom I guess(though won’t the cake just stick to that too?), but what about the sides???
ValerieF – Angel food cakes are very light, so all you need to do is run a sharp knife around the sides and across the bottom and the cake will release easily!
I’ve got one in the oven right now – no removable bottom on the pan, though – do you have to have the removable bottom?
I have looked all over for tube pans with straight sides. No such thing; they all angle slightly. Also, all pans have non-stick coating. Can someone provide a brand and source. Also, I would like something at less than $25. Thanks.
I’m trying to find a pan also. The only one I’ve found that is not nonstick is at Williams-Sonoma. The sides are not straight, but close.
http://www.williams-sonoma.com/products/aluminum-angle-food-cake-pan/?pkey=ccake-pans|bkwcakcls
can a home made lemon angel food cake be frozen
I need to know if ytou need to grease a squar glass pan I already know you can use one but I do know an angle food cake pan is best maybe next time