You scored the perfect summer berries, you’ve read the definitive step-by-step guide, and now you’re ready to crush the lightest dessert of all time, angel food cake. But then you notice you’re missing an angel food cake pan.
Why should you? Angel food cake pans are a one-trick pony, and they are not a must-have in your culinary arsenal. The problem is that you can’t bake angel food cake without one.
I understand what you’re thinking. But, do not attempt to bake angel food cake in a bundt pan. A bundt pan’s design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they’re baked in once the cake has cooled.
1. Wrap parchment paper around an empty aluminum can
I discovered that a tall slender drink can, such as this one, works well. Attach the parchment with a strip of double-stick scotch tape, overlapping it just slightly. Remove any extra paper.
2. Fill can with a weight
Water is the easiest thing to use, but you could also use rice, dried beans, or pie weights. Fill the can halfway with your preferred weight.
3. Place the can in the center of a non-non-stick springform pan
It’s essential to use a pan without a non-stick coating here—as when making any angel food cake—since the batter clings to the sides of the pan as it rises. A nonstick surface would prevent the cake from rising to its optimum high, fluffy height. The pan should also be the same size as specified in the recipe. Its sides should also be detachable.