Are there tips to baking an angel food cake in a regular pan?

While an angel food cake is traditionally baked in a tube pan, it is possible to bake it in a regular pan with some adjustments:

- Choose the right pan: Since an angel food cake relies on air incorporated during whipping for its height, a pan that is not too wide is essential to maintain the structure. A 9x13 inch rectangular pan is a good option.

- Prepare the pan: Grease and flour the pan thoroughly to prevent the cake from sticking. This is especially important since angel food cakes do not contain any fats that would help with release from the pan.

- Be cautious when folding: When folding the egg whites into the batter, do it gently to avoid deflating the mixture.

- Fill the pan: Pour the batter into the prepared pan, filling it about 3/4 full to allow for rising.

- Do not bang the pan: Handle the pan carefully to prevent any air from escaping.

- Bake carefully: Bake the cake at a lower temperature, around 325 degrees Fahrenheit (165 degrees Celsius), for a longer time. This helps prevent overcooking and preserves its delicate texture.

- Cool upside down: Once the cake is done baking, immediately invert the pan and place it upside down on a wire rack to cool completely. This prevents the cake from collapsing due to its own weight.

Remember that even with these adjustments, the texture and height of the angel food cake may not be exactly the same as when baked in a tube pan, but you can still create a delicious and enjoyable cake.