Cake pan with removable bottom??
- LisaM Mar 20, 2004 11:48 AM
There's a recipe I'd like to try for a citrus chiffon cake, which calls for an "angel food cake pan with a removable bottom." I don't have one of those. The instructions after baking are strange: it says, "invert the cake on the neck of a wine bottle; let cool. Run a knife around the inside of pan and remove outer ring. Run knife around tube and along bottom and remove the tube."
I just have a "normal" funnel-type pan; do you think that'd work? Thanks!
The pan with a removable bottom works best when making an angel food cake. The cake batter typically consists of egg whites and very little flour. The egg whites beat up to maximum volume when no fat is present in the batter...thats why the eggs need to broken clean with no hint of yolk in the batter and also because the cake needs to be all white, so the name "angel" food cake.
This is the reason that the cake batter is poured into a non greased pan, so you know that it is going to stick to the pan after baking. The removable ring allows you to remove the pan without damaging the cake.
The idea of inverting the cake pan on the neck of a wine bottle for cooling is that the cake can cool without collapsing/ sinking while cooling. Many angel food cake pans today have 3 "feet" so you can easily invert the pan on a flat surface, you dont have to balance it on a bottle neck.
The angel cake pan is similar to a pound cake pan - they both have a tube in the center. If your citrus cake recipe is similar to a pound cake rather than an angel food cake, I think a regular one piece pan should work fine. If your recipe is all egg whites like an angel food cake, I think you should get the removable bottom pan. You dont need a fancy, heavy guage, non stick pan. I just got mine (a simple aluminium pan with 3 feet and removable bottom) last week from a restaurant supply place for just $7.00.
I don't know if your pan would work or not, but it's really worth it to own a springform pan.
I have the kind with two inserts - one is for tube cakes, and one is just a solid bottom for non-tube cakes.
You never have to worry about your cake coming out cleanly. With some of my cakes, I lift the sides off and set the bottom, with the cake on it, right onto a pretty serving plate.
I know that my pan was not expensive.
re: Sylvia G
Springform pans are great--I own those in a few sizes, as well as an angel-food pan with a removable bottom. For certain cakes--chiffon, angel food, and so on, the springform pans are simply not deep enough--the tube pans for angel food are 8" deep or a little more.
And yes, the tube pans with removable bottoms make it much easier to remove the cake--angel food especially.
As a by-the-by, my tube pan with the removable bottom does have little feet, but don't use them when cooling an angel food or chiffon cake. While the cake is hot, the weight of the bottom alone will cause the cake to start sinking--the cake structure is not stable UNTIL FULLY COOLED. I'm telling you this from experience. Instead, do as suggested and balance the cake, by the centre tube, over a bottle or a small juice glass works well.
When I was a kid, my mother used her tube pan to make a sort of chiffon cake which she would hang upside down over a wine bottle to cool - as you've described. One time I came into the kitchen, where my mother was busy cooking something or other, and noticed that the cake had fallen out of the pan and had landed in a broken heap around the bottle. I said - "The cake! It's upside down!!!" My mother, without turning around, assured me that it was supposed to be that way. I left. Ten minutes later there was a scream from the kitchen: "My cake!!!Why didn't you tell me???"
Everytime I use that pan - which I now own - I laugh.