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angel food cake -- bundt pan okay?

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mscassetta Jun 7, 2009 07:49 PM

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:

http://www.foodnetwork.com/food/cda/r...

or NYT:

http://events.nytimes.com/recipes/112...

Thanks!

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  1. todao RE: mscassetta Jun 7, 2009 09:24 PM

    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.

    1. m
      middydd RE: mscassetta Jun 7, 2009 09:28 PM

      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.

      1. pilinut RE: mscassetta Jun 7, 2009 11:56 PM

        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.

        1. m
          masha RE: mscassetta Jun 8, 2009 07:52 AM

          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.

          6 Replies
          1. re: masha
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            swfldiva RE: masha Jul 4, 2011 10:36 PM

            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!

             
             
            1. re: swfldiva
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              masha RE: swfldiva Jul 5, 2011 08:36 AM

              Beautiful cake. Rather than a rubber spatula, I use a luncheon knife or metal spatula, as I think it works better with a skinnier, metal implement -- but as they say, fingers were made before forks (or knives) -- so if your pinky & ring fingers worked, that's ok too.

              1. re: masha
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                swfldiva RE: masha Jul 5, 2011 09:28 AM

                oh my ... I didn't want to scratch the non-stick coating on the new pan! And, I think because the angel food is so spongy, it popped right out of the pan and back into shape without any finger marks. Don't know ... maybe I was lucky this time.

            2. re: masha
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              elisemanning RE: masha Oct 27, 2012 07:01 PM

              I am soo excited to use this idea but i cant quite get my head around the cans and a 90 degree angle. Could you explain it a little better? thanks heaps! :)

              1. re: elisemanning
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                masha RE: elisemanning Oct 28, 2012 08:09 AM

                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.

                1. re: masha
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                  masha RE: masha Oct 28, 2012 01:05 PM

                  Here's a picture illustrating the set-up

                   
            3. r
              rainey RE: mscassetta Jun 8, 2009 08:57 AM

              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.

              1 Reply
              1. re: rainey
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                middydd RE: rainey Jun 8, 2009 09:46 AM

                Tube pans are really often available in thrift stores really cheap, I think since so many people now use Bundt pans.

                I got an unusual 7 inch tube pan for a dollar. Now I'm looking for another one the same size so I can make 2 smalli Angel Food cakes at once.

              2. ChefJune RE: mscassetta Jun 8, 2009 09:34 AM

                If you have no intention of purchasing a tube pan with a removable bottom, you would be well advised to choose a different cake.

                In the end, if you use a Bundt pan, it will not be prettier, because your cake will not rise properly and you will have an extremely difficult time getting it out of the pan.

                1. j
                  jmullen1251 RE: mscassetta Jun 9, 2009 09:26 AM

                  hi there! curious as to how this went? hope you had success! i'm attempting my first angel food cake tonight (but i do have the tube pan w/ removeable bottom) - which recipe did you go with? i'm using something very similar to alton brown's with almond extract. i'm also cutting back on the sugar since 1 3/4 c. seems a lot to me - please report back!

                  1. k
                    KristyBee RE: mscassetta Aug 3, 2009 11:09 AM

                    It is possible to do, as I just tried using a silicone bundt pan for this purpose. My pan was purchased at the local grocery store for $8. The pan was ungreased, as all angel food cake pans should remain free from oil and grease. Since a bundt pan doesn't have the feet for inverting the cake, I used a glass bottle through the hole in the pan. Inverting the cake makes for a much nicer, airy texture and the cake retains its height. I wouldn't try it with a metal bundt pan, as I don't think it'd be possible to get the cake out in one piece. I've attached a photo showing both the inversion of the cake on the bottle, and the finished, unmolded cake.

                     
                     
                    2 Replies
                    1. re: KristyBee
                      dee RE: KristyBee Oct 2, 2009 09:16 AM

                      but if the OP doesn't have silicone bundt pan, and ends up buying one, might as well buy an angel food cake pan. It's a neat thing to have in your kitchen, especially if you like baking... I kept debating with myself when I bought it whether or not I really need it. But since then (~3 months ago), I've used it 4-5 times. Especially in the summer, angel food cake is GREAT with summer berries. I made a lot of custard this summer, and all the egg whites end up as angel food cake... =)

                      1. re: KristyBee
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                        shaun theewe RE: KristyBee Jul 22, 2010 04:16 AM

                        Thank you KristyBee fot the photos and the tips.

                        Your cake was well risen and did not slip out of the pan when inverted. The finished product was a beauty and I bet it tasted great.

                        My search for an angel food cake pan has been bewildering. Feet, no feet. Non stick, not non stick. One piece, two piece.

                        I think I'll give silicone a try. If it doesn't work out for me, well I can always use a good bundt pan.

                      2. k
                        kaykay387 RE: mscassetta Nov 9, 2010 08:34 AM

                        You can use almost any pan and do not need a tube pan. I have made angel food cakes in cupcake papers, all shapes of glass and metal pans (9x13 is just right). Just make sure to wash well before using to remove any grease residues. I have wanted a bundt pan for a while and I think the silicone one would work best for several purposes...not only cake! I have 2 metal tube pans that are kind of bent now and tend to have minor leaks. Anyone know of a new use for them to retire to? ;o)

                        1. t
                          TippyBakes RE: mscassetta Apr 29, 2014 08:13 AM

                          I recently made an angel food cake (from a box) and put into my non-stick bundt cake pan. I let it cool, right side up, and it came out BEAUTIFULLY! Wish I did have the real deal on the Angel food Cake pan, but since I don't, I tried in bundt pan and it worked.

                          Kathy S.

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