How to Make Angel Food Cake in a Sheet Pan
Angel food cake is a light and fluffy dessert that is perfect for any occasion. While it is traditionally baked in a tube pan, you can also make it in a sheet pan for a fun twist on the classic recipe. Here’s a step-by-step guide on how to bake angel food cake in a sheet pan.
Ingredients:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup confectioners' sugar
- Fruit or whipped cream for serving (optional)
Instructions:
- Preheat your oven to 325°F (163°C).
- Sift the cake flour and 3/4 cup of granulated sugar together in a bowl. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the remaining granulated sugar, vanilla extract, and almond extract while continuing to beat the mixture until stiff peaks form.
- Gently fold in the sifted flour mixture, being careful not to deflate the egg whites.
- Spread the batter evenly into an ungreased 10×15 inch sheet pan.
- Bake for 35-40 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Once baked, invert the pan onto a wire rack and let the cake cool completely.
- Using a knife, loosen the edges of the cake from the pan and transfer it to a cutting board.
- Sift the confectioners' sugar over the top of the cake before slicing it into squares or rectangles.
- Serve with fresh fruit or a dollop of whipped cream if desired.
There you have it! A delicious angel food cake baked in a sheet pan. This light and airy dessert is perfect for serving a crowd or for a special occasion. Give it a try and impress your friends and family with this delightful twist on a classic recipe.
Remember, baking is all about having fun and being creative, so don’t be afraid to experiment with different toppings and flavors to make this recipe your own. Enjoy!
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