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.
sharonMay 29, 2008
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!
Private RentenversicherungMay 29, 2008
If this pan able to make cake like this picture,the I will buy this cake soon.The cake is looking so cool.
angieApril 18, 2009
has there ever beena wedding cake made of angel food cake?
wendyMay 29, 2009
Conversely, can I use an angel food cake pan to bake other types of cake?
angelApril 19, 2010
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.
ValerieFJune 18, 2010
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???
NicoleJune 18, 2010
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!
JohannaAugust 23, 2010
I’ve got one in the oven right now – no removable bottom on the pan, though – do you have to have the removable bottom?
BruceDecember 23, 2010
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.
Judy SheltonDecember 31, 2010
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.
bubblesOctober 16, 2011
can a home made lemon angel food cake be frozen
merlyNovember 2, 2011
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
KarenSeptember 12, 2012
Why are you people looking for a non-stick pan??? Didn’t you read?
The sides of the pan must be straight and should not be made of a nonstick material. This ensures that the cake can â€œgripâ€ the pan and â€œpullâ€ 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.
StephaniDecember 1, 2012
Karen, Maybe it is you that need to read again, most of said all they can find is the nonstick pans and are having trouble finding the ones that don’t come nonstick.
SisDecember 24, 2012
I just made an angel food cake and it came out fine but…. it couldn’t be sliced!!! I used 2 different serrated knives and neither of them could slice it! I finally ended up using kitchen scissors! : \
As for the pan, any angel food cake pan must surely be made with angel food cake in mind so, whether it says “non-stick” or not, it should work. Mine says non-stick and the cake crawled right up it.
ShoshannaJanuary 16, 2013
My favorite website for buying baking pans of all types including angel food pans is NordicWare.com They started me in my kitchen many (too many to admit to) years ago and still are the place I go to for anything special that I want to last forever. Wedding gifts and just general purchases are usually made there. Second choice as I used to decorate cakes is Wilton.com. Both places make the CADILLAC of cake pans and equipment.
MollieFebruary 25, 2013
Bruce & Judy- I think by “straight sides” they actually mean “smooth sides”, as opposed to bundt pans, which have a wavy curve all along the side (not necessarily a 90degree angle). However, I’m not positive about this, so if anyone knows that what I said is wrong, please correct me!
TinaApril 3, 2013
Mollie, you are right. It doesn’t need to be straight up and down. Just flat and not curved or wavy. I have been making scratch angel food cake for years and I have made them in a “curved” bundt pan and while it baked fine it is a pain to remove. Really, the tube in the centre is the most important thing. Fat Daddios also makes a high-quality aluminum angel food cake pan. I use only Fat Daddios for all of my cake pans because of all the brands I have used they heat the most evenly and are the most durable. You can get them at most stores that specialize in baking products.
WannaBakeApril 15, 2013
Not an angel food question, but the first place I’ve found someone referring to Fat Daddio pans – I am trying to get the recipe/time/temp right for different sizes of Fat Daddio pans for upcoming wedding – I took on the task and the pans from the bride to be. Would like to discuss with Tina, or others who have used these pans successfully. Please let me know how I may contact you! Thanks! WB
GrannyRJuly 9, 2018
The Betty Crocker Angel Food cake mix package says not to use 2-9 inch pans under high altitude situations. I question why? Is removal an issue? Is it that there is too much batter for the two pans? Any response would be appreciated.
NicoleJuly 11, 2018
Hi GrannyR – Generally, when a cake mix gives that kind of direction, it’s because the cake is likely to either fall or not to rise enough during the baking. High altitude baking is tricky during the best of times and angel food cake is one that needs a lot of support to rise properly, so it probably just doesn’t produce optimal results when baked in 9-inch pans at high altitudes. That said, you could give it a try to see what happens, but otherwise I would stick to a traditional pan for best results. You can always cut a taller cake in half to make two layers, if desired.