Square Pan Angel Food Cake
Easy recipe for angel food cake baked in an 8-inch square metal pan.
Servings 6
Cost 5
Ingredients
- 1 ¼ cups sugar (250 grams)
- ¼ teaspoon salt
- ¾ cup all-purpose flour (90 grams)
- 7 large egg whites at room temperature or 1 ¼ cups (260 grams)
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Instructions
- Adjust the oven rack so that it's the second to the lowest, then preheat to 375 degrees F.
- Mold 2 large sheets of foil around an overturned 8-inch square metal so that you have a 3 inch overhang on all 4 sides. Turn the pan over and press the foil into the pan, shaping so that the foil goes up slightly to make a bit of a wall. It doesn't have to be a strong wall, it's just a bit of reinforcement for the batter.
- Whisk together the flour, salt and sugar.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on one of the lower speeds for about a minute. Increase speed and beat just until stiff peaks just start to form -- don't overbeat. The peaks should just barely hold. Beat in the lemon juice and vanilla.
- Remove the mixer from the stand and use a large, heavy duty scraper to fold in the flour in ⅓ cup increments. The batter will deflate somewhat as you fold. Try to keep it airy, but also make sure you get the flour mixture blended in evenly.
- Spread the batter evenly in the prepared pan and bake for 35 minutes.
- Invert and let cool upside down with the foil and pan covering. When cool, remove the pan and peel away the foil.