Hi there! I got a request over the weekend to make angel food cake as a baking project and here are the results! Thanks Matt for the suggestion. 🙂 I wanted to make an easy angel food cake that didn’t require a angle food pan — or a tube pan — namely because I don’t own one nor do I want to buy one. 🙂 Although if you do have one, this recipe will work just the same in a angel food cake pan. Thus was born this easy angel food cake — in a loaf pan!
So I did a bit of research on what the best methodology would be to use here and I came across a few different recipes and ideas but the one that stuck with me the most is from Homemade in the Kitchen blog by Carla. Her directions were easy to follow and resulted in a cake that was light and airy — just as angel food should be. I’ve also rounded up some other links for you to take a look at if you’re wanting a different method than what I used:
From Epicurious: How to bake angel food cake without a tube pan
From Dessert for two: Mini Angel Food cake in a loaf pan
From Southern Living: The Angel food cake hack every southerner needs to know
Basically the methodology in the actual cake making is the same: beat egg whites until soft peaks, fold in dry ingredients and following baking, allow to cool upside down. It’s more about the actual cake pan than anything.
I decided to go with a loaf pan, as it is easy to manipulate and i didn’t want a crazy large cake anyway. #quarantine So i hope you enjoy this angel food cake rendition — and remember this cake is fat freeeee, so its totally acceptable to eat it all in one go!
I hope that satisfies your craving for something light but sweet. See you soon!
Easy Angel Food Cake
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 6 egg whites room temperature (clean with no trace of yolk)
- 1 tablespoon white distilled vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped Cream for serving
Preheat oven to 325F. Have an ungreased 9×5 loaf pan ready. Do not line with parchment paper. You need the cake to stick to the pan in order to create lift in the cake.
Sift together 1/4 cup sugar, flour, and cornstarch.
In a clean bowl (with no trace of fat) of a stand mixer with the whisk attachment (or with a hand mixer), beat the egg whites, vinegar, vanilla, and salt on medium speed until foamy, about 30 seconds.
Increase the speed to high. Gradually beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, while the mixer runs. Beat until soft peaks form (when you pull the beater up, peaks will form but fall over), about 3-4 minutes. Do not beat into stiff peaks.
Using a rubber spatula, gently fold in the flour ingredient, 1/4 at a time, into the egg whites. You want to incorporate all of the flour without deflating the egg whites, so take your time. Make sure there is no dry flour left.
Transfer the batter to the loaf pan and evenly spread. Bake 35-40 minutes or until brown and no longer sticky on top.
Turn the pan upside down and rest the handles on top of two jars, canned goods, or similar set up. Let cool upside down for 1 hour. Do not skip this step. The cake will deflate if cooled right-side up.
Once ready to serve, carefully run a butter knife around the edges. Lay the pan on its side then carefully pull the cake out with your knife. If you’re having trouble, you can use an offset spatula and run it under the bottom of the cake so it doesn’t stick anymore. Be gentle here — and dont rush through it. It will come out!
Serve with fresh strawberries, blueberries, and whipped cream. Store in an airtight container for up to 2 days.