How to Hack an Angel Food Cake Pan
By Joe Sevier. Photos by: Chelsea Kyle.
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 realize: you don't have an angel food cake pan.
And why would you? Angel food cake pans are sort of a one-trick-pony, and definitely not a pan that's necessary for your baking arsenal. Problem is, you really can't make angel food cake without one.
I know what you're thinking. But whatever you do, don't try baking 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.
Instead, grab an empty LaCroix (or Spindrift) can. Then proceed to hack an angel food cake pan using this tip I learned from Mary Berry on the second American season of The Great British Baking Show Masterclass. I know it works, because I tried it in the Epi Test Kitchen. Here are the deets:
1. Wrap parchment paper around an empty aluminum can
I found a tall skinny drink can—something like this—works best. Secure the parchment with a piece of double-stick scotch tape so that the parchment just barely overlaps itself. Trim away excess 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 about half way with your chosen 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 non-stick surface would prevent the cake from reaching its optimal lofty, fluffy ideal. The pan should also have the same diameter as called for in the recipe. It should also have removable sides.
4. Cut a round of parchment the same diameter as your cake pan
You can either use store-bought rounds, or do it yourself by folding a square of parchment in quarters, folding the quarter into a triangle, and then aligning the center point of the triangle with the center of the pan and cutting the end of the parchment in an arc along the side of the pan. (Here's a visual if that doesn't make sense.)
5. Cut a starburst in the center of your parchment round.
To do this, place your drink can in the center of the round and trace it. Fold the round in half and cut a slit from the folded edge to the the traced circle. Unfold the circle, fold it in half in the opposite direction, and cut another slit. Do this two more times at points equidistant from the first two folds.
6. Fit parchment round into pan
The parchment round should go over the can with the points of the starburst pointing up against the parchment-lined can.
7. Fill pan with cake batter
Since you're hacking it here, your recipe may yield more or less cake batter than can fit into your chosen pan. Either way, fill the cake pan no more than two-thirds full with batter.
8. Follow instructions for baking
Adhere to the time and temperature listed in your chosen recipe. If you haven't used all the batter, you may need to check on your cake a few minutes early.
9. Invert baked cake
Turn the cake pan over a sink so that your chosen weight can empty. If the can falls out, return it to the center of the cake and turn the cake down upside down until completely cool. (The cake will be propped up by the can, which should be higher than the sides of the cake pan, allowing the cake to be elevated off of the counter.)
10. Remove cake from pan
Once the cake has cooled, turn it right-side-up. The can should lift out easily, leaving the parchment behind. To release the cake from the sides, run an offset spatula or thin butter knife all around the edge of the pan. Release the springform latch and remove sides of pan. Run the offset spatula around the bottom of the cake to release it from the base. You should then be able to peel away any parchment left behind.
11. Enjoy angel food cake even though you're a sneaky little devil
Just make sure you make the whipped cream the right way—we can't let all hell break loose now.
Get this recipe: Angel Food Cake
This story originally appeared on Epicurious.
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