Tube Pan: A Cake Mold That Every Family Needs
Tube cake can be regarded as an entry-level cake. The success and failure of the tube cake often depend on the handling of the details. Once you master the details of that, it means that you step into the door of the colorful cake world. Family gatherings, friend parties, gorgeous banquets, charity sales, birthdays, etc. every occasion can be an opportunity for you to show your skills. Don't hesitate to choose the CHEFMADE ® tube pan to start your baking journey.
What Is "Tube Pan"?
It is any type of round baking pan that has a hollow tube in its center. The tube conducts heat, which helps large, deep cakes heat evenly and bake faster, and it also helps the cake release more easily from the pan after it has been baked. Tube pan mainly includes bundt pan and angel food cake pan.
Bundt pans are mainly made of cast iron or silicone, because it is easier to carve the shape and form a more 3D texture. This type of pans are ideal for dense buttery cakes that have a tender, moist crumb, like butter, coffee, and pound cakes.
Angel Food Cake Pans
Angel food cake pan consists of two structures, one is integrated and the other is detachable. This shape is very suitable for making cakes with light and airy crumbs like angel food or Chiffon cakes. Angel food cake recipes don’t typically contain leaveners; the air whipped into the egg white-based batter is what makes them so lofty. Because of this, you will need a straight-sided pan that’s uncoated (and ungreased) so that the batter can cling to the sides of the pan as it expands, helping it rise up tall. Once the cake is out of the oven, invert the pan, and let it cool upside down. This is why tube pans often have removeable bottoms and “feet”—they prevent the delicate cake from collapsing and make it much easier to remove the cake from the pan after it cools.