Angel Food Cake in loaf pan
My husband loves angel food cake, but the two of us can't (shouldn't) eat an entire large cake. This small batch version baked in a 9"x5" loaf pan is the perfect size.
Equipment
- 1 9"x5" loaf pan
Ingredients
- 1/2 cup flour
- 3/4 cup sugar, divided
- 1 tbsp cornstarch
- 6 large egg whites, at room temperature
- 1 tbsp fresh lemon juice
- 1 1/2 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees. DO NOT grease or line loaf pan.
- In a medium bowl, whisk 1/4 cup of sugar, flour and cornstarch. Set aside
- In a mixing bowl of a stand mixer with a whisk attachment, beat the egg whites, lemon juice, vanilla and salt until foamy, about 30 seconds.
- Increase mixing speed to high and with mixer running, gradually add in the remaining 1/2 cup sugar, a bit at a time. Beat until soft peaks form, 2-4 minutes. Do not beat into stiff peaks.
- Remove mixing bowl from mixer and gently fold in the flour ingredients, about a 1/4 cup at a time. Incorporate flour without deflating the egg whites.
- Transfer batter to loaf pan and bake 30-40 minutes until brown and the top no longer feels sticky.
- When baked, remove the pan from oven and turn upside down and rest the handles on top of two jars or canned goods. Let cool upside down for one hour.
- Once ready to serve, run a butter knife along the edges. Lay pan on its side and remove from pan. Cut into slices with a serrated knife and serve.
Notes
- Vinegar may be substituted for lemon juice.
- Cake may be stored in an airtight container for 1-2 days. Do not refrigerate--cake will become chewy.
- To freeze whole cake, cool completely and wrap in a layer of plastic wrap and a layer of foil. To freeze individual slices, store completely cool slices in Ziplock freezer bags.
- Adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/