Loaf Pan Angel Food Cake

Happy Martin Luther King Day! To celebrate, I’ve been making some of our favorite southern foods, including angel food cake.


We love angel food cake, but I don’t make it often enough. Part of the reason is I never know what to do with the 12 leftover egg yolks, and the other part is that I can never find my angel food cake pan – the one with the removable bottom and legs. To solve the problem, I decided to try baking it in loaves.

loaf pan angel food

First, I made a couple of versions using small 3×5 inch loaf pans. The first recipe got thrown out because it was too eggy, while the second version was just right. In fact, it was so good that both loaves were gone in a day, and while I like cakes to disappear quickly, that was a little too quickly.

So for the next cake, I doubled the mini-cake recipe and used a regular 9×5 inch loaf pan. Perfect! Of course it would have been better if I’d lined my pan with foil. The cake would not come out, which is why angel food cake pans have removable bottoms. We were able to lift one serving at a time out of the pan, but next time I’d line the pan with foil and peel it off, which is what I did with the very tiny loaves I’d made previously.

loaf pan angel food

Here’s the recipe. It’s a scaled down version of a recipe which has a higher proportion of flour and seems a little less egg-y than others. The cake is still very much angel food cake, but it’s denser and has more structure to it. And while I did cool the cake upside down in the loaf pan by balancing the edges on two bowls, I think it would have been fine cooled right side up.

Update:  I’ve since made this multiple times and have added a few more pictures.


5.0 from 3 reviews
Loaf Pan Angel Food Cake
Prep time
Cook time
Total time
Easy recipe for angel food cake baked in a 9x5 inch metal loaf pan
Recipe type: Dessert
Serves: 4
  • 3/4 cup plus 2 tablespoons granulated sugar (6.1 oz/171 grams)
  • 1/4 teaspoon salt
  • 1/2 cup cake flour plus 1 tablespoon (2.2 oz/60 grams)
  • 6 large egg whites at room temperature
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with regular foil. Do not use non-stick.
  2. In a food processor or small coffee grinder, grind the sugar until it is very fine. Mix half of your ground sugar in a small bowl with the flour and salt. Set aside.
  3. In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the sugar. Beat in the vanilla. With a large scraper, fold the flour mixture in in four parts.
  4. Carefully spoon mixture into the ungreased loaf and and bake for 35 minutes. Test with a wooden skewer or pick. Let the loaf pan cool, then carefully lift from pan and peel away the foil. Also, you can try cooling it upside down for nostalgia’s sake, but this cake is fairly sturdy and has enough flour so that it shouldn’t need to be cooled upside down. It’s not the lightest angel food cake, but it’s really good.

always line the cake with foil and I use a loaf pan that is around 9×5 — just slightly larger.

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  1. says

    Ooh, a smaller angel food could be handy! I did a full sized one with the egg whites in a carton once and it worked fine and avoided the heaps-of-yolk problem.

  2. says

    Angel food cake has always been a favorite of mine. I made a full size CI’s angel food for my son’s birthday. It went over so well!! Everyone loved it. Good to have this scaled down version for when we don’t need so much.

  3. says

    My last angel food cake didn’t turn out so great (tasty, just not structurally sound) but I love angel food cake and I too kind of neglect making it. For me it has to do with its size. Not because it won’t be finished, but because it will be; which is why this is probably the perfect compromise. And using a loaf pan just seems easier :).

  4. Perry M says

    Use the yolks to make lemon curd. It’s easy and it tastes oh so good on top of Angel Food Cake!!

  5. Nancy says

    How would you go about making a chocolate version of this using natural cocoa powder? Sub a couple (?) Tablesoons for flour – or just add in as an additional ingredient. This is the perfect size for our small family – but we’ve come to really love a chocolate version.

    Tip: Angel food cakes can be frozen! When we buy the full size version, I slice half of the rest and put it in a Rubbermaid freezer container. Then you can just pull out however many slices you need. Still frozen is a cool summer treat – but it also thaws quickly.

    Love all the experiments you do for us!

  6. says

    Hi Nancy,

    Believe it or not I’ve never tasted a chocolate version! Maybe I need to get on that. As for this recipe, I suppose adding a tablespoons or two of cocoa powder and reducing the flour very slightly would do the trick, but I might looks at some other recipes and see how they do it. Thanks for the tip on freezing.

  7. Georgiana says

    Wow what a great idea. I guess I’ll be running to the store to pick up some strawberries to put on top of my Angel food cake.

  8. Jody says

    I live on a farm in PA and raise fancy breed chickens for fresh eggs… angel food cake is a family favorite, with no resemblance to “store bought”! I usually make creme brulee with the yolks, by popular demand. Anna, I found you searching for a rocky road recipe, are you on Facebook? Great blog, Thanks

  9. sp says

    thanks for the recipe! can i sub ‘unbleached all-purpose flour’ for the cake flour? if so, do i need to adjust the amount? thanks!!!

  10. says

    Yes, you can. Cake flour has less protein and usually gives baked goods a softer and more tender texture. It also weighs less. 1 cup cake flour generally weighs 4 ounces, while a properly measured cup of all-purpose should weigh about 4.5 ounces. The usual substitution for cake flour is to take 1 cup of all-purpose flour, remove 2 tablespoons of flour and add in 2 tablespoons of cornstarch. With this recipe, I think you can just skip the cornstarch altogether and weight out 2.2 ounces of all-purpose. If you don’t have a scale, just use 1/2 cup of well-aerated (stirred) all-purpose flour. Good luck!!! I hope you like the loaf pan sized angel cake.

  11. sp says

    thank you so much for your quick and thorough response, Anna! i really appreciate it!

  12. Peggyann says

    Found this post while looking for mini angel food cakes…
    My mom, growing up on a ranch in the 30’s, retold how she and her mother would make angel food cakes with the whites and with the yokes they made a jelly roll. The family had dessert all week.

  13. Peggyann says

    Found this post while looking for mini angel food cakes…
    My mom, growing up on a ranch in the 30’s, retold how she and her mother would make angel food cakes with the whites and with the yokes they made a jelly roll. The family had dessert all week.

    Just another yolk idea for you

  14. tanya says

    Can angel food cupcakes be made and if so how much batter in each cupcake mold? I just found this blog and love it!

  15. says

    Hi Tanya! I’m so glad you found me :). Unfortunately, I don’t have a great answer for you. I’ve made angel food cupcakes once or twice, but wasn’t very impressed, therefore I didn’t really log the amount of time needed to bake them. My best advice is just to experiment with some of the batter. Luckily it’s not an expensive cake to make, so you could just make a few different size cups and see how they turn out.

  16. says

    Sue, I hope you like it! I haven’t made the loaf pan size version in a while, but have been thinking about it. The last one I made was a full size.

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