Angel Food Cake Pan Guide

Angel food cake is the name given to this type of delicate, egg white-based cake that is light and fluffy because it’s made with eggs, sugar, and flour. The cake is baked in a special pan that has a hole in the center. The hole allows for the batter to rise as it bakes, allows for air circulation, and prevents the cake from sticking to the sides like it does in other types of pans.

Angel food cake pans are typically made of aluminum, stainless steel, or copper. These pans all have their own pros and cons and each material has its own unique properties that might be good for certain baking projects and not as good for others. The best pans are made from heavy-gauge aluminum or stainless steel with a non-stick coating. Copper is the most expensive option but also the heaviest and most durable.

The size of the pan can vary depending on the recipe. A standard size is 10×4 inches (25x10cm). Some recipes call for a larger pan for a taller cake that will need to be cut into slices to serve 8 people.

When deciding between a non-stick or aluminum angel food cake pan, here are a few factors you should consider before selecting. Non-stick pans are not typically greased before cooking due to their non-stick coating. These pans can be washed in the dishwasher, which makes clean up quick and easy. However, they cannot be used with metal utensils as the scratches will damage the ability of the pan to release your cake. Aluminum cooking pans are uncovered by butter or cooking spray but need to be seasoned before use to avoid any problems with sticking. A high-quality aluminum angel cake pan is a great investment for years of service that will never rust, making it the perfect choice for any cake-making task.

The best way to clean an angel food cake pan is with soap and water. When the cake pan is still warm, fill it with water and dish soap. Let it soak for five minutes before you scrub the inside with a sponge or dish brush. Rinse thoroughly in hot water, then dry in a low oven until completely dry.