Angle Food Cake Made In A Bundt Pan

You Can’t Have A Pan For Everything!

Let’s face it: owning every specialty baking pan isn’t realistic. Kitchen space is precious, and sometimes, decisions have to be made. A few years ago, I parted ways with my mom’s old Angel Food Cake pan. It didn’t justify a spot in my cabinet after moving it twice and using it only twice in 15 years.

Fast forward to now, I found myself with an abundance of egg whites leftover from making pasta and a craving for Angel Food Cake. The problem? No tube pan. But I had a non-stick bundt pan, so I tried it—and it worked beautifully!

The secret lies in using a non-stick pan and being patient when removing the cake.

Ingredients You’ll Need For Angel Food Cake Made In A Bundt Pan

• Egg White: About 12, at room temperature.
• Sugar: Granulated white sugar, ideally superfine. I use Domino’s Superfine Sugar, but you can make your own by pulsing regular sugar in a food processor.
• Flour: Well-sifted to keep the cake light and airy.
• Cream of Tartar: This is the secret to a stable meringue. Cream of tartar acts as a stabilizer for the whipped egg whites so the cake doesn’t deflate.
• Salt
• Vanilla

Step-By-Step Instructions

• Step 1: Preheat the oven to 320° F.
• Step 2: Combine ¾ cup superfine sugar, 1 cup + 2 tablespoons cake flour, and ¼ teaspoon salt. Whisk together and set aside.
• Step 3: Using a hand or stand mixer with a whisk attachment, whip the egg whites (12) with 1½ teaspoons cream of tartar on medium speed until foamy (about 1 minute). Gradually increase the speed and add 1 cup of superfine sugar. Whip until soft peaks form (about 5 minutes). Add vanilla extract and mix briefly.
• Step 4: Slowly sift the flour mixture into the whipped egg whites in 3 additions, folding gently with a rubber spatula after each addition. Take care not to deflate the batter. It is essential to add the flour slowly and gently. Otherwise, you will deflate the batter, making the cake flat and dense.
• Step 5: Pour and spread the batter into an ungreased cake pan. Smooth the top.
• Step 6: Bake for 40-45 minutes. The cake should rise and form a crispy brown edge. Rotate the cake once during the bake to ensure an even color. Test with a toothpick or cake tester for doneness. Immediately invert the pan onto a wire rack to cool. To retain height, place shot glasses or small ramekins under the pan’s edges for support.
• Step 7: Once cooled, gently run a knife around the edges of the pan and shake to remove. If you are using a bundt pan, this may take a little effort.

Tips For Success When Making an Angle Food Cake In A Bundt Pan

• Look for a non-stick bundt pan, but don’t give up if you don’t have one. It might stick a little more, but it will taste exactly the same.
• Try to select your most simple bundt pan; avoid ones with really intricate designs, as removing the cake will be more challenging.
• Depending on the pan size, you might have a cake that spills over a bit more, but don’t worry; everyone loves the crispy edges the best on an Angle Food Cake.
• Don’t grease the pan. An Angle Food Cake’s structure depends on egg whites; as they cook, they need to stick a bit to the sides of the pan to get that airy texture. And remember, oil and egg whites are not baking friends!
• A tube pan usually has feet or legs so that when you turn it over, the weight of the cake does not cause it to lose height. If you want, when you turn the cake over to cook, put 3-4 shot glasses or small short ramekins down to support the edges of the pan while it cools. This isn’t necessary, but does help preserve the height of the cake.
• Use a serrated knife to cut; regular knives can easily squish the cake.

Easy, Airy Angel Food Cake!

This Angel Food Cake recipe is simple and adaptable—perfect for when you don’t have a tube pan but still want to enjoy a light, airy dessert.