…and it’s a loaf. Or so says reader Chana. She writes:
A while ago you did a series of posts on angel food cake. I’ve made it several times, it’s a particularly good recipe. (I usually make a half-recipe, since I have an angel food pan that is half the size of the regular pan.) Anyway, one of your readers had mentioned making angel food cake in a loaf pan. I really liked this idea. The tube pan is so cumbersome, impossible to slice nicely, etc. I never would have thought of using a loaf pan for angel food cake. (Duh.) So the other day I made your recipe. It fits absolutely perfectly into a 14×4″ Pullman loaf pan (a full recipe). Bakes up a treat (35-40 min), comes out beautifully (I lined the bottom), slices perfectly. (I remember the poster mentioned slicing with an electric knife to prevent compression. Good idea, but I don’t have an electric knife.) I will probably never use a tube pan again. The angel food loaf cake is the way of the future.
I shall make a note of your experience in the tutorial, Chana. Thanks so much for reporting back on your discovery!