Help need angel food cake recipe for tomorrow!!?

i need to make an angel food cake for tomorrow but i dont have a tube pan. i have a silicon 9x5 loaf pan tho. please help is this possible? also , any great recipes would e helpful.Help need angel food cake recipe for tomorrow!!?
You can bake the cake in two loaf pans.Help need angel food cake recipe for tomorrow!!?
Yes, you can use two 9';x5'; loaf pans. Put parchment paper on the bottom so you can get it out. Do not grease sides, though. When cool, cut cake away from sides w/ serrated knife. You should then be able to turn it over and get your cakes out.








Lemon Angel Food Cake





2 cups sifted superfine sugar, divided


1 1/3 cups sifted cake flour (not self-rising)


1陆 cups egg whites, at room temperature (10 to 12 eggs)


3/4 tsp kosher salt


1陆 tsp cream of tartar


3/4 tsp pure vanilla extract


1陆 tsp grated lemon zest (2 lemons)





Preheat the oven to 350潞 F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.


Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.


Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.





--Barefoot Contessa Family Style cookbook
Angel food cakes really should be made in a tube pan. This is because when you cool the cake, you have to flip the pan upside down so the cake doesn't fall as it cools. That's why angel food pans have a tube that's longer than the pans sides. It doesn't fall out of the pan, because the sides are not greased.





Angel food is too delicate to make in a loaf pan. You could however use a bundt pan, it will just be harder to get out of the pan due to the fluting.
Honestly a box mix is the best with good results less hassle and sorry but you NEED the tube pan to invert it onto to cool or it will fall flat.


However, I went to a Pampered Chef party recently and the instructor baked an angel food cake in a casserole dish using a box of Angel Food mix and a 15oz. can of crushed pineapple,including juice, and NOTHING ELSE and baked as called for on the box and it was pretty good. She served it with Cool Whip on top.


Good luck :)
ina garten has the best recipes, but you have to have a stand mixer.


this one is lemon flavored:





http://tinyurl.com/c7p8ck





there are tons of others here:





http://tinyurl.com/d2d2ca

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