Equipment Needed
- Large mixing bowl (very important: do NOT use a greased pan or bowl)
- Whisk or spatula
- 9×13 inch metal baking pan (ungreased)
- Wire cooling rack
- Serrated knife for slicing
Step-by-Step Instructions
I always start by preheating my oven and getting my pan ready, and here’s the first quirky rule: do not grease the pan. I know it goes against every baking instinct, but angel food cake needs to cling to the sides of the pan as it rises. A greased pan will prevent that spectacular climb and leave you with a short, dense cake. I simply take my clean, dry 9×13 inch metal pan and set it aside. Next, I pour the entire box of angel food cake mix into my large mixing bowl. It’s important to use a bowl with plenty of room, as the batter will expand dramatically as you mix.
Now for the fun, almost magical part. I open the can of crushed pineapple and, without draining a single drop, I pour it directly over the dry cake mix. The key here is to not mix yet. I just let the pineapple and juice sit on top for a moment. Then, using a whisk—not an electric mixer—I begin to stir. I’ve tried both a spatula and a whisk, and the whisk works much better to incorporate air. I stir by hand for a solid two minutes. The mixture will look lumpy at first, then it will start to foam and grow right before your eyes, becoming a thick, pale, and incredibly airy batter. It’s a fantastic sight.(See the next page below to continue…)