Easy Angel Food Cake without Special Cake Pans
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
A few years ago my family was wanting some Angel Food cake and I had plenty of eggs to make the recipe..but I didn’t have any special pans.
Those that 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 and 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.
–Here are more uses for excess eggs!
Easy Angel Food Cake
What You Need:
- 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
Start by mixing together the dry ingredients in a 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!
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.
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!
Slowly sprinkle in the dry ingredient mixture into the egg whites. Use a spatula to fold in all carefully together.
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.
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).
If you were wondering, my loaf pan is from Le Creuset. I got it as a gift many years ago. 🙂
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!
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.
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Easy Angel Food Cake
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
-
Start by mixing together the dry ingredients in a bowl. That would be the flour, sugar, starch, cream of tartar, and salt.
-
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.
-
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!
-
Slowly sprinkle in the dry ingredient mixture into the egg whites. Use a spatula to fold in all carefully together.
-
Once it's all blended and there are no pockets of dry ingredients. Pour the batter into a loaf pan (I use a 9x4 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.
-
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).
-
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.
-
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.
Does your family like Angel Food Cake?
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!
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.
Feeding the yellows to animals is good. However if you want to use for people, either lemon curd or chocolate mousse take yolks!
Great recipe ideas!
Can this be done in a bundt pan? If so any changes necessary?
I think this recipe would be a little too small for a bundt pan but you can always give it a try. Just watch the cooking time.
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.
I’m so glad you enjoyed it!
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!
You could just save the eggs yolks for breakfast the next day for scrambled eggs or French toast, or pancakes.
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.