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Angel food cake in a glass pan?

I don't have an angel food cake pan and I was wondering if it's possible to cut a recipe in half and bake in a pyrex loaf pan. Should I grease the sides?

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  1. Interesting question. I am curious how it will turn out. I do know that if you do grease the pan, you should then dust it with sugar. The way angel food cake gets to be so tall and fluffy is that it climbs up the sides of the pan. If you grease the pan, the batter has nothing to stick to. By dusting a greased pan with granulated sugar, the batter will have something to hang on to and the cake will still release from the pan. Do report back how it turns out.

    2 Replies
    1. re: Non Cognomina

      Wow I never thought about dusting with sugar. Could I dust with flour also? Maybe a combination of the two?

      1. re: Amy_C

        Dusting with granular sugar will give the cake a nice "crust"--a nice golden caramely contrast for the light white cake. Dusting with flour will work, but yields a crust without much of a contrast to the cake itself.

    2. I think a metal pan would be better if you have one (they are better for most cakes and quickbreads) but if not I'd try it ungreased. You never grease the pan for angelfood cakes.

      You might consider doing them in muffin pans for individual cakes. That will work. Angelfood usually cools upside down, so perhaps you can fashon a stand that will hold the tray upside down without pressing on the cakes.

      2 Replies
      1. re: coconutz

        The only tallish pan I own is a pyrex loaf pan (no muffin pan either, my kitchen is rather stark, unfortunately). I was thinking I could prop the handles of the pan on some books so the cake can rest upside down. I'm just afraid that if I don't grease the pan the cake will be a nightmare to try to get out.

        1. re: Amy_C

          Angel cakes release from the pan when completely cool. Just run a thin knife around the edges to help it. If you grease it, the cake will not be able to rise up the sides. I'm not entirely sure it will rise up the sides of a glass pan anyway, but give a try and hopefully it will be okay.

      2. "I was wondering if it's possible to cut a recipe in half and bake in a pyrex loaf pan."

        In my opinion, no, not possible. It's like asking if you can make a roast in a microwave. Yes, you can put a 3 lb hunk of chuck in it and zap away, but no, it's not going to come out "a roast." Make a nice, light cake with the loaf pan and wait 'til you've gotten a pan for the angel food cake.

        1. Definitely do not grease it. I wonder if the surface would be too slick for the cake to rise. Ideally, you want to rest the cake upside down, with a bottle or something in the hole, to hold it up. Maybe you could put a shot glass or two in the middle (or something that could be baked), upside down, so you'd have holes in it that you could then rest the cake on upside down after it's baked.

          1 Reply
          1. re: chowser

            I have a tube and a loaf angel food cake pan. If you try the loaf, just rest the edges on coffee cans or something like that to cool upside-down. I wouldn't grease the sides however, and I am curious if glass will work. Interested in your result! Good luck...

          2. There's also the issue of even cooking, the reason for the "tube" shaped pan.

            1. YES! Angel food recipes can most certainly be baked in a loaf pan (metal, glass, or even nonstick see details below)!! And the recipe can be halved! I do it all the time (and a halved recipe fits and rises in the loaf pan perfectly!!!)

              Here are some tips:
              If you use the loaf pan, regardless of what it's made of, line the bottom with parchment or wax paper. This makes it WAY easier to pop out--you just cut around the sides and it plops right out. Then you just peel off the paper...so easy! However, if you use a glass pan, like another reader said, or even nonstick you must either first grease then dust the pan with flour or sugar. (Sugar works best, this method can even be done successfully with a Bundt, yes a BUNDT cake pan! It makes a great crust on the outside)
              ...Or you can also do what the Chinese have been doing for quite some time...and that is bake your angel food in anything lined in parchment paper...the Chinese make "paper cakes" which are chiffon cakes baked in paper cups twisted like cones (so that they may just be peeled off by the eater). I have been making many angel food cakes myself lately and have been playing around with many techniques. I want to try the paper cup technique next and am trying to think of a way to fashion a holder for the cups out of wire or something!

              1. I use a corning ware, round 'casserole' dish, placing a section of paper towel roll in the center for the hole. I put ungreased tin foil cut to fit the bottom of the dish and wrapped around the cardboard roll, for cleanliness & ease of removal.
                I got rid of my angel food pan as I didn't use it for anything else & it took up so much space and this has worked great.