Adding to what LindaC wrote...

Here's how it was explained to me:

If you've ever "greased and floured" a bundt cake pan, there is something that occurs molecularly and the teeny tiny molecules of the grease (butter, Crisco, lard, pan goop, Pam spray etc) embed themselves into the cake pan and there is no way to ever get those molecules to separate again--no amount of hot water, no special kind of dish soap, etc. The egg whites in an Angel Food cake need something to *climb up on* as the batter rises, and with the surface already "greased", the batter cannot do that.

Thanks guys! I do use the Better Than Pam goop on my bundt pan, so it won't work. I would never have thought of that.

I have an angelfood cake pan that has never seen oil nor grease.....and one for things like monkey bread and rum cake. BUT...I have heard that with Dawn de greaser and a SOS pad you can clean up a pan that has been greased....but I am not willing to try it!!

jasdip, I'd try angel food cupcakes baked in paper-lined muffin cups. :)

I have an aluminum tube pan that I use for large pound cakes and also angel food cake. It washes up fine.

I threw out a request on Freecycle, and a friend has one that she's giving me. She said if it works out, and I like it, I can just keep the pan. I'll give her some cake as a thank you.

I agree with bumblebees SC Zone 7 -- I use my angel food cake pan for both angel cakes and pound cakes and I've never had any problem with the angel food cakes not rising. Just wash it really well.

All you need to clean up an aluminum tube pan well enough is actually hot water (hotter than the 120° at the heater that they recommend nowadays and is barely more than warm at the sink) and a detergent based dish liquid (rather than soap based).

Most bundt pans have a non-stick coating. I agree with Linda that that doesn't sound good for angel cake because it doesn't have anything for the eggs to cling to so they don't sink.

Jasdip, do you have a couple of spotless alumimum loaf pans? Give 'em a good hot wash and they should work. A tube pan is is just a loaf pan in a circle. :)

silicon bunt cake pan is great the only way to go.........

But it won't work for an angelfood cake.

A regular loaf pan will not work for angel food cake. (Possibly a very narrow one might.) But I think you'll be fine with a well-scrubbed Bundt pan. Is the difference supposed to be that the texture of the cast aluminum Bundt pan will hold grease in a way that a smooth tube pan does not? Scrub with a brush and detergent.

What the Bundt pan doesn't have is feet. Tube pans have little tabs so you can cool the angel food cake hanging upside down. You can duplicate this by suspending a pan over the neck of a bottle. Since the Bundt pan is heavy, I guess the bottle should be full!

A sandwich loaf pan is fine....I have done it....and I wouldn't trust my egg whites and labor to a cast aluminum bundt pan. Try if you wish....but I wouldn't do it...it's too easy to buy or borrow an angelfood pan

I've baked angelfood in cupcake pans and in loaf pans and they both worked OK.

Zippity, I did have one of those silicone bundt pans and I just hated the darned thing. It was flimsy and the cake broke into pieces when I tried to take it out. I couldn't move the filled pan into the oven without having it "flex" and the instructions say not to put it on a baking sheet. I put it into the "free" box at a yard sale, but no one took it, I had to throw it away. Now that was at least 10 years ago and maybe silicone cookware has gotten better, but mine was horrible.

Jasdip, I'm glad you managed to borrow one...

Annie

I'm glad you mentioned that, Annie! Jasdip, I totally missed your post about getting a tube pan!

Stuff that sticks to pans and such use a bounce dryer sheet soak the pan in water with the sheet and a couple hours later all the stuff has come off the sides of the pan. I tried it several times. It works!

Ah, so it does work in a regular loaf pan? I thought the 5-inch width would be too much for the batter to rise and it would collapse in the middle. The narrower tube pan helps the structure as the batter climbs.

My bundt pan is Teflon coated, but I have a heck of a time getting cakes out of it. I still have to use Better than Pam and work it out with a rubber spatula going around the edge. I prefer my cheap aluminum angel food cake pan for pound cakes and birthday cakes.

I have seen recipes that say you can bake two loaves instead of a tube pan, but I have not done it. I wouldn't hesitate to though. Come to think of it, out grocery store bakery sells angel food in both tubes and loaf shapes. I have baked lemon angel food minis -- a Gale Gand recipe, and they were terrific. So whether you don't have/can't find a tube pan or just want variety, there are options. I would not expect a Bundt pan to work though -- the coating for one, but also because it doesn't have straight sides and I don't think the light structure of an angel food would release well from the curves and crevices of a Bundt.

Christine, I wasn't being facetious when I said a tube pan is just a loaf pan in a circle. That's actually what it's supposed to be. So the inside bakes like the side of a pan, rather than the heat needing to make its way in, like for a layer cake. Loaf pans come in different sizes, of course. I have some that are just about the same as my tube pan, and a couple giant ones that are about 3/8" wider at the top, and 3/16" wider at the bottom (rough measure--which is hard to do in the pan without the right tools). Eyeballing it, I wouldn't hesitate, to try the larger pan, but it might take the full recipe to fill it.

lindaac, i've only made 3 angel food cakes in a bundt pan and all three turned out great..... what problems did you have? i have no clue why mine worked but others didn't....

annie 1992 i guess i'm lucky i didn't read the instructions, i did put mine on a pizza pan (the kind with the holes in it) before i filled it, then i put it in the over, i let them cool for about 20 minutes or more then gently started moving the pan away from the crust/cake edges and they turned out really pretty

I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan.
When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made.
Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans.
When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.

See, zippity, that's my problem, I followed the directions! (grin) You know, it's funny, I seldom do.

I had some silicone muffin pans that worked great, but that bundt pan was a devil...

Annie