Easy Angel Food Cake without Special Cake Pans

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Want to make an Angel Food Cake but don’t have the special pan to make it in? Here’s how we make our easy Angel Food Cake recipe!

Easy Angel Food Cake REcipe

Easy Angel Food Cake

A few years ago, my family wanted some Angel Food cake, and I had plenty of eggs to make the recipe.but I didn’t have any special pans. Nope, no Angel Food Cake pan or any kind of tube pan at all.

Those who know me know that I love not having a ton of “single-use” cooking and baking utensils in my kitchen. I just don’t have the time and space to hold onto them!

But we still wanted some angel food cake, so I figured out how to make it without any type of special pan instead of using a basic bread loaf pan. We now make this recipe all the time, especially when I have extra eggs to use up.

Tip: Here are more uses for excess eggs!

Eggs

Ingredients in Easy Angel Food Cake

  • 3/4 cup Sugar
  • 1/2 cup All-Purpose Flour (I use All Purpose Gluten Free Flour); you could use cake flour if you have it.
  • 1 tablespoon Starch (I use tapioca starch, you could use cornstarch or potato starch if that’s what you have.)
  • 6 Eggs
  • 1 tablespoon Lemon Juice (fresh or bottled)
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract (I use homemade)
  • Pinch of Salt
Angel Food Cake dry ingredients.

Step-by-Step Instructions for Making Angel Food Cake in a Loaf Pan

Start by mixing together the dry ingredients in a large bowl. That would be the flour, sugar, starch, cream of tartar, and salt.

You can find my Measuring Spoons here. I’ve been using them for 10 years and still absolutely love them!

Angel Food Cake whipped Egg Whites

In a different bowl, separate the whites from the yolks in all 6 eggs. Put the egg yolks aside and whip the egg whites until they form soft peaks. I use an electric hand mixer on a medium-high speed to do this but you can use a stand mixer with a whisk attachment if that’s what you have. Add in the vanilla and lemon juice and give it another whip until it’s blended in.

Egg yolks leftover from angel food cake.

I really detest food waste so I try to make sure nothing goes to waste in our home! Once I’ve finished whipping the whites, I cook up the yolks and feed them as a treat to the animals. They love the extra protein boost!

Feeding the yellows to animals is good. However if you want to use for people, either lemon curd or chocolate mousse take yolks!

Kim, Little House Living reader
Mixing up angel food cake in a bowl.

Slowly sprinkle in the dry ingredient mixture into the egg whites. Use a spatula to fold in all carefully together.

Unbaked angel food cake in a loaf pan.

Once it’s all blended and there are no pockets of dry ingredients. Pour the batter into a loaf pan (I use a 9×4 inch pan.) Do not grease the pan! The batter needs something to hold onto as it’s baking.

Place the loaf in the oven at 350 degrees and bake for about 45 minutes or until the center of the loaf seems done.

Inverted angel food cake.

Once you remove the loaf from the oven, you need to immediately invert pan. I do this by putting out 4 jelly jars and setting the angel food cake upside down on top. Let it sit like this until it’s completely cooled (at least an hour).

If you were wondering, my loaf pan is from Le Creuset. I got it as a gift many years ago. 🙂

Finished angel food cake before serving.

Once the loaf is cooled, you can gently pry it away from the edges of the pan. From there, we slice it into large pieces to serve.

I use my Rada Tomato Slicer for this because…why not? I use it for just about everything! Another serrated knife will work if you don’t have a Rada.

Easy Angel Food Cake REcipe

Enjoy straight from the pan or top with whipped topping and some fresh or canned berries. This disappears very quickly so you might want to make a double batch if you have more than one loaf pan!

Wrap any leftovers in plastic wrap and store on the counter until ready to enjoy. The flavor and texture is just as good the second day if you can wait that long to eat it all!

5 stars

I tried this and have to give it 5 stars! Loved the faint taste of lemon coming thru–didn’t measure, just used the juice of one. It made the flavor ‘bright’. Didn’t have Cream of tartar and no problem without it. Used sucanat for sugar, whizzed it in the vita-mix which I think helped to keep the batter ‘light’. Oh, and used sprouted spelt flour. Great recipe.

Glenda, Little House Living reader

What to Top Angel Food Cake With

We love our Angel Food Cake plain but once you’ve cooled it to room temperature, you can top it with a variety of things! Here are some ideas:

  • Top with lemon curd.
  • Fresh raspberries, strawberries, blueberries or really any kind of fresh berries are always good!
  • Place a dollop of whipped cream on each slice.
  • Make a simple Homemade Blueberry Sauce.
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Angel Food Cake
5 from 3 votes
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Easy Angel Food Cake

How to make a simple angel food cake using a loaf pan, no special cake pans needed!

Course Dessert
Cuisine American
Keyword Angel Food Cake Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 205 kcal
Creator Merissa

Ingredients

  • 3/4 cup Sugar
  • 1/2 cup All-Purpose Flour I use All Purpose Gluten Free Flour
  • 1 tablespoon Starch I use tapioca starch, you could use cornstarch or potato starch if that’s what you have.
  • 6 Eggs
  • 1 tablespoon Lemon Juice fresh or bottled
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract I use homemade
  • Pinch of Salt

Instructions

  1. Start by mixing together the dry ingredients in a bowl. That would be the flour, sugar, starch, cream of tartar, and salt.
  2. In a different bowl, separate the whites from the yolks in all 6 eggs. Put the egg yolks aside and whip the egg whites until they form soft peaks. Add in the vanilla and lemon juice and give it another whip until it’s blended in.
  3. I really detest food waste so I try to make sure nothing goes to waste in our home! Once I’ve finished whipping the whites, I cook up the yolks and feed them as a treat to the animals. They love the extra protein boost!
  4. Slowly sprinkle in the dry ingredient mixture into the egg whites. Use a spatula to fold in all carefully together.
  5. Once it’s all blended and there are no pockets of dry ingredients. Pour the batter into a loaf pan (I use a 9×4 inch pan.) Do not grease the pan! The batter needs something to hold onto as it’s baking.
  6. Place the loaf in the oven at 350 degrees and bake for about 45 minutes or until the center of the loaf seems done.
  7. Once you remove the loaf from the oven, you need to immediately invert it. I do this by putting out 4 jelly jars and setting the pan on top. Let it sit like this until it’s completely cooled (at least an hour).
  8. Once the loaf is cooled, you can gently pry it away from the edges of the pan. From there, we slice it into large pieces to serve.
  9. Enjoy straight from the pan or top with whipped topping and some fresh or canned berries. This disappears very quickly so you might want to make a double batch if you have more than one loaf pan! Wrap any leftovers and store on the counter until ready to enjoy.
Nutrition Facts
Easy Angel Food Cake
Amount Per Serving
Calories 205 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 164mg55%
Sodium 64mg3%
Potassium 131mg4%
Carbohydrates 35g12%
Fiber 0.4g2%
Sugar 25g28%
Protein 7g14%
Vitamin A 238IU5%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

5 starsI made frozen custard & had 8 egg whites leftover, so I thought why not try angel food cake. I don’t have the pan so I searched recipes without it & found this. I upped the recipe by 1/3 since I had 8 egg whites, & put the excess batter in 2 ramekins. It turned out really well & very tasty!

I had to use 1/4 cup of coconut sugar bc I ran out of cane sugar. It worked fine but the top did brown significantly & I’ve found some coconut sugar crystals near the top. I don’t mind though & it caramelized nicely when I air fried a slice.

Keri, Little House Living reader

Made this recipe and loved it? Be sure to leave a star rating on the recipe card above, and don’t forget to share with your friends on Pinterest, Instagram, Facebook, Twitter (X), and through Email using the sharing buttons below.

Does your family like Angel Food Cake?

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This Easy Angel Food Cake recipe was originally posted on Little House Living in January 2022. It has been updated as of February 2024.

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14 Comments

  1. I have a question…..what could be substituted for the processed white sugar? Have you tried anything else? Coconut palm sugar or maybe honey? I am going to try some coconut palm sugar but thought I would ask first in case you tried it and it was a bomb. I will be using GF flour as well. Love the recipe 🙂 I would assume I could use a regular angel food cake pan as well? Thanks!

    1. I’m using unbleached cane sugar in this recipe. I haven’t tried coconut sugar but if it ats the same in a recipe as cane sugar it may work. I would not use honey or a liquid in this recipe. Yes, you could make this in an angel food cake pan if you have one, although you may need to double the recipe if it’s a large pan. I have not tried this recipe in anything else or with other ingredients than that which I posted above.

  2. Feeding the yellows to animals is good. However if you want to use for people, either lemon curd or chocolate mousse take yolks!

  3. 5 stars
    I tried this and have to give it 5 stars! Loved the faint taste of lemon coming thru–didn’t measure, just used the juice of one. It made the flavor ‘bright’. Didn’t have Cream of tartar and no problem without it. Used sucanat for sugar, whizzed it in the vita-mix which I think helped to keep the batter ‘light’. Oh, and used sprouted spelt flour. Great recipe.

  4. This was so delicious! Thank you. I’m wondering if Splenda would work, I cook for a diabetic. My autistic grandson loves angel food cake so I’m excited for him to try this!

  5. You could just save the eggs yolks for breakfast the next day for scrambled eggs or French toast, or pancakes.

  6. 5 stars
    I made frozen custard & had 8 egg whites leftover, so I thought why not try angel food cake. I don’t have the pan so I searched recipes without it & found this. I upped the recipe by 1/3 since I had 8 egg whites, & put the excess batter in 2 ramekins. It turned out really well & very tasty!

    Another commenter asked about coconut palm sugar, I had to use 1/4 cup of it bc I ran out of cane sugar. It worked fine but the top did brown significantly & I’ve found some coconut sugar crystals near the top. I don’t mind though & it caramelized nicely when I air fried a slice.

  7. 5 stars
    Those egg yolks would become hollandaise sauce!all you need is yolks, butter and lemon juice!
    From there it’s the topping for eggs Benedict, steamed asparagus or broccoli