You scored the perfect summer berries, you've read the definitive step-by-step guide, and now you're ready to crush the lightest dessert of all time, angel food cake. But then you realize: you don't have an angel food cake pan.
And why would you? Angel food cake pans are sort of a one-trick-pony, and definitely not a pan that's necessary for your baking arsenal. Problem is, you really can't make angel food cake without one.
I know what you're thinking. But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.
Instead, grab an empty LaCroix (or Spindrift) can. Then proceed to hack an angel food cake pan using this tip I learned from Mary Berry on the second American season of The Great British Baking Show Masterclass. I know it works, because I tried it in the Epi Test Kitchen. Here are the deets:
Wrap it up.
1. Wrap parchment paper around an empty aluminum can
I found a tall skinny drink can—something like this—works best. Secure the parchment with a piece of double-stick scotch tape so that the parchment just barely overlaps itself. Trim away excess paper.
2. Fill can with a weight
Water is the easiest thing to use, but you could also use rice, dried beans, or pie weights. Fill the can about half way with your chosen weight.
3. Place the can in the center of a non-non-stick springform pan
It's essential to use a pan without a non-stick coating here—as when making any angel food cake—since the batter clings to the sides of the pan as it rises. A non-stick surface would prevent the cake from reaching its optimal lofty, fluffy ideal. The pan should also have the same diameter as called for in the recipe. It should also have removable sides.
