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A TUBE PAN is any cake pan with deep sides and a hol­low cen­ter tube. It’s used mainly for bak­ing an­gel food and other sponge cakes. The tube al­lows hot air to pass through like a chim­ney. This helps cakes bake faster, and re­sults in more evenly baked cakes. The tube also gives the batter some­thing to grip onto as it rises.

Tube pans are avail­able in a va­ri­ety of shapes, sizes, and ma­te­ri­als. Bundt pans are a type of tube pan with curved, fluted sides that re­sults in an at­trac­tive fin­ished prod­uct.

An­gel food pans have a flat bot­tom and straight sides. Some pans have lit­tle feet pok­ing up from the top (so cakes can be cooled up­side down), and a re­move­able bot­tom, mak­ing it eas­ier to re­move cakes. While you’ll find non­stick straight-sided tube pans, you don’t want to use them for an­gel food or chiffon cake — they won’t al­low the batter to “climb” the sides of the pan.

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