Angel food/pound cake pan?
I'm a pretty experienced cook so I feel kind of stupid posting this question BUT....
I recently purchased a Calphalon nonstick angel food cake pan in order to bake a pound cake (the recipe said use an angel food pan). But I'm a little confused...should I be able to release the bottom after I bake the cake? I tried my recipe last night and the cake came out beautifully, but I had to slide it out of the pan (which I did easily) because I couldn't figure out if some part of the bottom was supposed to release somehow. If it was, I couldn't do it.
Anyway, I'd appreciate some feedback from an experienced baker about this. Thanks everyone!
That pan comes in two styles - dunno which the Calphalon is - but there's a one-piece and a two-piece. The latter has the bottom and middle tunnel as one piece that sits on the other piece, which is the outer walls. There is often a wee bit of leakage between the two but I've never had a problem running a thin knife around the bottom as the pan is hanging upside down on a wine bottle, the way you do for an angel cake. It's not hard to tell the two kinds apart, even though there's no latch used the way springform pans do. HTH!
You don't do that with a pound cake anyway, for just that reason. Angel food cakes don't go into greased pans anyway - the legend is that they don't "climb" the side of the pan as well, and the grease, of course, interferes with the beaten egg white - and I have no idea of how a Calphalon would work with it...but I'm just thinking out loud here, of course.
You're very welcome.
I was under the impression that the angel cakes needed not only the ungreased/not nonstick for the cake to climb, but also for the cake to cling to as you cool it upside down (this apparently prevents it from settling and becoming dense) I'm not sure how well it would work for that particular situation.