USA Pan Angel Food Cake Pan with Removable Bottom - Nonstick Tube Pan

Bake heavenly, cloud-like angel food cakes with this USA Pan Angel Food Cake Pan featuring a convenient removable bottom. Designed by USA Pan with quality construction, this specialty tube pan creates perfectly tall, airy cakes with a golden crust and tender crumb that will impress at any gathering.

Why You'll Love This Pan:

• Removable Bottom: Makes releasing delicate angel food cakes effortless without damaging the texture
• Perfect Height: Tall tube design allows cakes to rise beautifully for impressive presentation
• Quality Nonstick Coating: Premium surface ensures easy release and quick cleanup
• Even Heat Distribution: Metal construction delivers consistent baking results
• Versatile Design: Perfect for angel food cakes, chiffon cakes, pound cakes, and more

Premium Features:

• Two-piece design with removable bottom
• Central tube for even heat circulation
• Nonstick coating for easy release
• Durable metal construction
• Designed by USA Pan
• Manufactured in China

Classic Angel Food Cake Recipe

Perfect for this tube pan

Ingredients:

• 1 cup (125g) cake flour
• 1½ cups (300g) granulated sugar, divided
• 12 large egg whites, room temperature
• 1½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat oven to 350°F. Do NOT grease the pan—angel food cake needs to cling to the sides to rise properly.
2. Sift cake flour and ¾ cup sugar together three times. Set aside.
3. In a large bowl, beat egg whites with an electric mixer until foamy.
4. Add cream of tartar and salt. Continue beating until soft peaks form.
5. Gradually add remaining ¾ cup sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
6. Gently fold in vanilla and almond extracts.
7. Sift flour mixture over egg whites in four additions, gently folding after each addition until just combined. Do not overmix.
8. Gently spoon batter into ungreased pan and smooth the top.
9. Bake for 35-40 minutes until top is golden and springs back when lightly touched.
10. Immediately invert pan onto a bottle or cooling rack and let cool completely upside down, about 1-2 hours.
11. Once cooled, run a knife around edges and center tube. Remove outer ring, then slide knife under cake to release from bottom.

Baker's Tips: Never grease an angel food cake pan—the cake needs to grip the sides to rise! Cooling upside down prevents the delicate cake from collapsing. Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. This pan also works beautifully for chiffon cakes and savory dishes like monkey bread.

Whether you're celebrating a special occasion or simply craving a light, elegant dessert, this USA Pan angel food cake pan delivers bakery-quality results. The removable bottom and quality construction make it easy to create show-stopping cakes that taste as good as they look.