angel food cake -- bundt pan okay?
I'm making my mother an angel food cake for her birthday, and all the recipes I come across call for inverting the cake after it's done baking.
I know that an angel food pan has a bottom, but I don't have that kind of pan, nor do I plan on buying one. I was going to use a bundt pan (because I have one and it's prettier), and not invert the cake for cooling...
Do you think it will turn out okay?
Here are the recipes I was going to decide between:
Food Network Alton Brown:
If your bundt pan is a very high quality non stick variety you may get away with it, but I wouldn't count on it coming out in one piece.
You'll have a hard time getting the cake out of a Bundt pan, you basically cut the cake out of a tube pan.
Angel Food Cakes that aren't inverted are much heavier than cakes that are. As they cool, they sink onto themselves. They taste ok, but they aren't light and airy.
Unless you plan to spoon your cake out of the bundt pan, I don't think this is a good idea. As middydd said, you essentially cut an angel food cake out of its pan--something nearly impossible to do neatly with a bundt pan. If you plan on using a non-stick bundt pan, I still doubt that it would work: angel food and similar cakes need the ungreased surface tof the pan to cling to, in order to rise.
If you want to use a bundt pan, make a poundcake. If you want to make angelfood, get a tube pan.
I make Angel Food Cake in a Bundt pan all the time. Yes, it is a bit harder to remove from the pan than a smooth sided pan. And you should nonetheless invert the pan.
To invert the pan, rest the edges of the pan at 90 degree intervals upside down on 4 good size cans (I use canned tomatoes) for about 1 hour, or more, until completely cool. Then, when you are ready to remove the cake, return the pan to rightside up, take a luncheon knife or metal spatula and run it up & down at the various intervals. Once you have gone completely around the pan with the knife, invert it again and give it a shake onto a plate. Works fine.
Masha - I just took my chances and did what you suggested with cooling the angel food cake in the bundt pan and rotating the pan about every half hour or so while resting it upside down at a 90 degree angle. I did allow it to cool completely (overnight, actually) and used a rubber spatula just around the near top edges to loosen it from the pan edges. It still didn't want to come out so I took my chances and stuck my pinky and ring finger down the edges a little further and it finally came out all in one piece from my brand new star shaped NordicWare bundt pan! I figured at best, it might show my finger marks on one area and at worst, if it tore apart, I could do a angel food and berry trifle instead of my Fourth of July Star!
Not 90 degree angles (my bad) but at 90 degree points along the 360 degrees that comprise the edges of the pan. I.e., if you think of the pan as a clock, place the cans at 12, 3, 6, and 9 o' clocks. Invert the pan and position the cans so that just the barest outer edges of the pan are on the cans.
All the other caveats operate but I think the biggest prob will probably be that bundt pans haven't been made without non-stick surfaces in a very long time. A non-stick surface won't give your angel food cake batter anything to grab on when it's already going to be challenged in that environment. Plus, you'll be hardput to cool the cake upside down meaning that the fragile structure will collapse on itself before it is able to cool and stabilize.
Really, angel food cakes are yummy and very versatile with summer fruits so I'd consider getting an angelfood pan. They're very cheap since they're just stamped out with no fancy stuff like non-stick or shaping. AND they've got the removeable bottom that's going to make getting it out of the pan possible.