The only difference would be that the boxed cake has preservatives in it to keep it fresh. There is such a small amount that it shouldn't be a problem. Everything else we eat has something in it.

Oh yes. Anything that has sugar in it has carbohydrates. One piece of angel food cake (about 1/12 of a regular size cake) has a little over 16 grams of carbohydrates.

Invert means to turn it other way around so what is the top in the tin becomes the bottom on the serving plate.

Make sure that it is stored properly in a cool, dry place.

You would use the same temperature that the recipe calls for. The amount of heat is the same in a convection oven as it is in a standard, it is just a different way of heating. Most angel food recipes call for about 325º F.

no, because cream is a dairy product like milk, but you could eat the bread.

Don not put anything on the sides of the pan. The Angel food cake rises by "creeping" up the pan as it bakes. Also, cool the cake upside-down by placing the whole in the tube pan an a soy sauce or similar bottle.

When the cake is COMPLETELY cool, remove it form the pan by running a sharp knife along all edges.

Yes you can. Depending on the size of the pans.

Yes, you can freeze this. Cake freezes very well and can stay frozen up to 4 months. Cookies can also be frozen.

When you beat the egg whites air is trapped in it in small bubbles. When you bake it, the air expands and the cake rises. Each bubble is like a balloon that gets blown up.

A devil's food cake is a heavier richer variety of chocolate cake. It is made with butter and melted chocolate, while a regular chocolate cake is made only with cocoa powder. Properly speaking, devil's food cake is a layer cake, while a "chocolate cake" does not necessarily have layers.

A slice of about 1/12 of the whole angle food cakes is around 143 calories.

• Angel Food Cake is a type of sponge cake that is hallmarked by it's lighter-than-air, almost fluffy texture. This type of cake uses the leavening of stiffly beaten egg whites to achieve an airy crumb that is highly absorbent when served with a sauce or a glaze. Prized for it's delicate nature, one of the distinct characteristics of an angel food dake is the fact that it is virtually fat free. This fact alone makes it a popular choice for those watching their fat intake.
• Sponge Cake is very much like an angel food cake with the exception of fats added to the recipe in the form of egg yolks. The use of egg yolks in the recipe results in a texture that is more dense and moist than that of an angel food cake. Like angel food cakes, sponge cakes can be served with a glaze or a sauce or can be layered with fillings such as buttercream, ganache, jam, whipped cream or fruit curd. Due to it's absorbent texture and ability to be adapted to a variety of different uses, sponge cake is considered to be a highly versatile cake.

There is a world of difference between a 1 and 2 step angel food cake mix. The 2 step has a much softer consistency and not as spongy looking as a 1 step. I refuse to even buy a 1 step cake mix.

the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.

The oven temperature can be adjusted by changing the temperature of the oven. Over a few minutes, the nonstick pan can eventually change to the temperature of the oven.

It is named because of its airy lightness that was said to be the "food of the angels". Originally made in North America it became popular in the U.S. in the late 19th Century.

A variety of chocolate cake known as "Devil's Food Cake" considered the "Angel Food's" counterpart is another popular American cake that was developed later. Angel Food Cake is a type of sponge cake where Devil's Food Cake is a type of butter cake.

I don't agree with the above answer because the cakes I've purchased in plastic pans are stuck to the pan and also some batter bakes over the center cone. However, I too have wondered and do not know the answer to the question.

Zero

Do not even grease the pan. It will destroy the egg white volume.

It depends on the type of cake. The type of cake most people think of as cake, made with butter or shortening and with some air beaten in, will work ok, but watch the temperature and cooking times to make sure the cake is evenly baked and not overcooked.

If it's the sort made with a lot of egg whites (like angel food), probably not.

Yes, although Angel Food Cakes are typically baked in a bunt cake pan, you can bake an angel food cake in a regular cake pan. Angel food cake is the type of sponge cake, not the form it is baked in. Try using a couple of loaf pans to make your angel food cakes. I've not only done this, but have also seen this form sold at some bakeries. It may take a few more minute of baking time due to the fact that a bunt cake pan is designed round with a hollow center and heat passes through baking from inside out, but it is still possible to do so. Test the doneness of the cake as you would any other form of angel food or sponge cake.

Two issues. Turning it over until it cools so that it doesn't collapse and getting it out of the pan without tearing the bottom out. You should be able to find something to hold the ends up while it cools and I've never done it, but you should be able to line the loaf pan with parchment paper and have it come off of the cake with no problem. If you use a mix for the cake, I would put it in two loaf pans, one would not be big enough.