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Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.
Katie Aubin & Karlee Rotoly
Tasty Team
2 hr 5 min
2 hr 5 min
20 minutes
20 minutes
1 hr
1 hr
Inspired by epicurious.com
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2 hr 5 min
2 hr 5 min
20 minutes
20 minutes
1 hr
1 hr
for 8 servings
Cake
Toppings
Special Equipment
Estimated values based on one serving size.
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Submit your recipeOr.... you could make this in a bundt pan to avoid the extra work with the aluminum can. I Hope this helps!
Try making lemon curd or a custard with the leftover egg yolks! 😁
It was delicious, but you are going to want to replace the vanilla with almond extract. It’s what gives you that angel food cake flavor. Other than that delicious.
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You can definitely do this in a bundt pan. It may seem weird but flipping the pan upside down to cool helped keep my cake from deflating. I cut my cake in half and did a layer of cream and strawberries. I also just used fresh cut strawberries and didn’t marinate them. For my frosting I made fruit dip and it paired so nicely with the fresh strawberries.
This was really good! But I thought I wouldn’t need to cool it upside, I was wrong! It sunk but was still super tasty 😋
The cake is beautiful and delicious but I would prefer it even softer, any tips?
To the person who said they were going to try greasing the pan next time: DON’T! Angel Food Cake needs to be able to climb up the pan - if you grease the pan it won’t be able to climb, and you’ll end up with a brick. To those making this for the first time: This cake MUST be cooled UPSIDE DOWN.
What i made today.still waiting for my cake to cool down.
I subbed in blueberries, obviously - it was delicious!
Wow, this was yummy! I recommend making homemade whipped cream with the recipe (for 3 cups) from livewellbakeoften.com. Also the strawberries really added a great taste! The cake is light, and mostly fluffy. Be warned, though, it’s harder than it looks to fit the parchment paper and wrap it around the aluminum can than they make it seem!
yummy cut it in half and put cream and strawberries in the liddle
My favorite cake! A great recipe, I paired it w/ Chocolate frosting and sprinkles for a funfetti bday cake, super yum!
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