Many people say you can’t make an angel food cake in a bundt cake pan. But I have found that not to be true. It might turn out exactly the same but the texture and the taste are identical to any angel food cake I’ve ever made in my pan.
My foray into trying it with a bundt pan stemmed from needing an angel food cake for an event, but somehow in our move, my angel food cake pan went missing. Honestly it’s probably just in our storage unit but I couldn’t find it and I didn’t have time to go shop for one. So I ordered one on amazon to replace the missing one and set out to try making it in a bundt pan in which I have several.
I literally researched the heck out of it. I read every person’s account of making an angel food cake in a bundt pan and was quite surprised at how many people said they had never made on in a traditional angel food cake pan. That’s the only way I’d ever made one until I couldn’t find mine.
Since many were saying it could be done, I set out to try it.
The one thing I read was that it needed to be a non-stick bundt pan. The problem is, I didn’t have a non-stick bundt pan. Six bundt pans and not one was non-stick. So that caused me some concern, but I was still determined to try it. I found the bundt pan that had the lease amount of crevices and intricate details and went with that.
The angel food cake recipe I used was the same one I’ve used since I learned how to bake, so I know it’s a good one. I’m pretty sure it is a very old Betty Crocker Angel Food Cake recipe. But it’s tried and true and super simple. And guess what? It worked! It worked like a charm. It wasn’t difficult, it wasn’t hard – I did have to run a knife around the edges but other than that, as you can see from the photo, it’s perfect.
Easy Angel Food Cake in a Bundt Pan
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 12 egg whites or if using substitute 1 1/2 cups egg whites
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Heat oven to 375 degrees F.
In a medium bowl, mix together the powdered sugar and the cake flour.
In another bowl beat together the egg whites and cream of tartar on medium speed until foamy.
Switch to high speed and continue beating while adding granulated sugar just a little at a time. Immediately add the vanilla extract, almond extract and salt while still beating. You will continue beating until the mixture is stiff and glossy. You don't want to underbeat here.
Once the mixture is stiff and glossy (meringue), you will sprinkle your powdered sugar/cake flour mixture over the top and then gently foldd it in just until it sort of melts or disappears into the meringue.
Gently spread the batter in an ungreased pan. Traditionally you would use a tube pan made for angel food cakes, but I used a bundt pan and it worked out just fine.
Bake 30-35 minutes or until the cracks in the cake feel dry and the top springs back when pushed in gently.
Remove from oven and gently place the pan upside down (inverted) on a glass bottle. No your cake won't slide out. Allow the cake to completely cool this way. Don't turn it, touch it or anything. Just allow it to cool upside down.
Carefully remove the cake from the pan. If you used a bundt pan (and even if you didn't) you might need to take a knife and gently run it around the edges and the center.
Drizzle the cake with Berry Syrup (we used this one) and Chocolate Sauce (we used this one).