How To Bake An Angel Cake In A 9×13 Pan

Delicious and Easy Angel Cake Recipe for a 9×13 Pan

Angel cake is a light and fluffy dessert that is perfect for any occasion. Whether you are hosting a party or simply craving a sweet treat, baking an angel cake in a 9×13 pan is a great way to enjoy this classic dessert. In this article, we will walk you through the steps to bake a delicious angel cake in a 9×13 pan, so let’s get started!

Ingredients:

• 1 1/2 cups of granulated sugar
• 1 cup of cake flour
• 12 egg whites, at room temperature
• 1 1/2 teaspoons of cream of tartar
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a large bowl, sift together half of the sugar and the cake flour. Set aside.
3. In another large bowl, beat the egg whites until foamy using an electric mixer.
4. Add the cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
5. Gradually add the remaining sugar to the egg whites, and beat until stiff peaks form.
6. Gently fold in the vanilla extract.
7. Sprinkle the sifted flour mixture over the egg whites, and gently fold in until well combined.
8. Pour the batter into a greased 9×13 pan, and smooth the top with a spatula.
9. Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and springs back when lightly touched.
10. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.

Once the angel cake has cooled, you can serve it as is or with your favorite toppings, such as fresh berries or whipped cream. This recipe is sure to be a hit with your family and friends, and the best part is that it’s easy to make in a 9×13 pan!

So, the next time you’re in the mood for a light and airy dessert, give this angel cake recipe a try. You won’t be disappointed!

Happy baking!