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There are many recipes for angel food cake on the Internet, and the majority of them lay down the rules: You must use a tube pan for angel food cake. The cake will stick to the pan. The cake must be cut out of the pan. However, there are also a few angel food cake recipes that fly in the face of these rules, and they say you can indeed use a bundt pan for angel food cake. And so, fool that I am, I decided to defy the rules and bake an angel food cake in a cast iron bundt pan.
The result? SUCCESS!
This was actually much easier to prepare than I had anticipated, and as such I can certainly recommend giving this a try.
Pans needed: A bundt cake pan! If you have one, even a cast iron bundt pan will work. Don't be afraid, go ahead and use it! Also needed: an electric mixer, which is essential for beating egg whites into meringue. A large bowl for mixing the meringue into the batter.
Separate 12 eggs, and reserve the yolks for use in another dish. We'll only be using the egg whites.
Preheat oven to 325 degrees Fahrenheit.
Sift cake flour and powdered sugar into large bowl.
At this point, thoroughly grease the inside of your bundt pan, making sure every bit of surface is covered. Use a sifting screen, and sift regular all-purpose flour into the pan to cover the entire greased surface.
In the electric mixer on high speed, add egg whites and about 1 tablespoon of tap water. The water will loosen the eggs and help them to mix well. Beat for several minutes until the egg whites are solid and have soft peaks. Add cream of tartar and beat further, until the meringue is solid and stiff. Lower mixer speed to medium or less, and slowly add granulated sugar, a little at a time. When the sugar is mixed in, add 1/4 teaspoon salt, then add 1 and 1/2 teaspoons vanilla extract and 1/2 teaspoon orange extract.
With a rubber or silicone spatula, fold the meringue into the large bowl of sifted flower and powdered sugar. Stir gently with the spatula until it is combined into a batter. Add the batter into the prepared bundt pan. Move the spatula over the surface of the batter, to smooth it out and settle the batter into the pan.
Bake at 325 degrees Fahrenheit for 45 minutes.
When the pan comes out of the oven, set it on a trivet to rest for 5 minutes. The cake will begin to settle as it is resting. After 5 minutes, gently separate the edges of the cake from the rim of the bundt pan, including the center. Flip the cake pan over onto a cooling rack, so it is upside down. Wait 15 minutes before removing the cake pan.