Emilie Meyer
Tube pans are used to bake angel food cakes and other cakes that require heat to be distributed to the centre during baking. Tube pans have a removable bottom that attaches to the centre tube, resulting in a ring-shaped cake. If you don't have a tube pan, you can make your own DIY version at home by placing a glass cup or ramekin in the middle of a greased cake pan before pouring in the batter. The baking time will depend on the size of the cake pan and the recipe you are using, but cakes in tube pans generally require about 1 minute per ounce of batter. To cool a tube pan cake, it is recommended to let it cool completely in the pan before removing it.
| Characteristics | Values |
|---|---|
| Baking time | 45-60 minutes or until a skewer or thin knife inserted into the cake comes out clean |
| Baking time rule of thumb | 1 minute per ounce of batter |
| Baking time conversion | No precise mathematical formula, but keep a close eye on the cake to define the final time |
| Cake pan size | 9" |
| Ramekin or cup size | 3" |
| Cake pan preparation | Grease with butter or non-stick cooking spray |
| Cake pan preparation | Wrap the exterior bottom with aluminium foil |
| Cake pan preparation | Spray the inside with Baker's Joy or cooking spray |
| Cake pan preparation | Dust the inside with flour if using plain cooking spray |
| Tube pan characteristics | Has a removable bottom that attaches to the centre tube |
| Tube pan characteristics | Results in a ring-shaped cake |
| Tube pan characteristics | Has high walls that provide a surface for some batters to grip as they rise |
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What You'll Learn
Use a cake pan and a ramekin/cup
If you don't have a tube pan, you can use a cake pan and a ramekin/cup to bake your cake. This simple hack works just as well and is a great tip from Michael Ruhlman's book.
Firstly, grease your cake pan with butter or non-stick cooking spray. This will prevent your cake batter from sticking to the pan.
Next, place a ramekin or cup with the open side down in the middle of your greased cake pan. The ramekin/cup will act as the centre of your tube pan, so ensure it is secure and won't slide around when you pour in your batter.
Now, pour your batter around the ramekin or cup, filling the cake pan. Ensure you don't fill it too high, as you don't want the batter to overflow when you place it in the oven.
Finally, bake your cake according to the recipe's instructions. If the recipe calls for a tube pan of the same size as your cake pan, the baking time should be the same. However, keep an eye on your cake as it bakes to ensure it doesn't overcook or burn.
And that's it! You can now cool your cake and enjoy your delicious creation.
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Grease the pan with butter or cooking spray
Greasing a tube pan with butter or cooking spray is a crucial step in the baking process. It creates a non-stick surface, ensuring your cake releases cleanly from the pan and doesn't stick. Here's a detailed guide on how to grease a tube pan with butter or cooking spray:
Butter:
Using butter to grease a tube pan is a traditional and effective method. Start by taking a stick of butter and rubbing it into all surfaces of the pan, including corners and edges. You can use your fingertips or a small piece of parchment paper to spread the butter evenly and reach tight spaces. If you don't have a stick of butter, you can also use a paper towel to butter the pan. Make sure every inch of the pan is liberally coated with butter.
Cooking Spray:
Cooking spray is a convenient and quick alternative to butter. Simply spray the inside of the tube pan liberally, ensuring all surfaces are coated. You may want to spray over the sink, as it can be messy. If you're using a cooking spray that already contains flour, such as Baker's Joy, you can skip flouring the pan. Otherwise, dust the greased pan lightly with flour to prevent the cake from sticking.
Additional Tips:
- If you're using butter, you can add a layer of flour to the pan after greasing. This creates a barrier that prevents the butter's oils from seeping into the cake and allows for easier release.
- For a decorative touch on quick bread, try using sugar instead of flour after greasing with butter or shortening. It gives a nice crunchy exterior, but avoid doing this with cakes.
- If you're concerned about using butter due to its higher calorie content, cooking spray is a good alternative. It uses a surfactant to spread a small amount of oil over a large surface, preventing sticking without adding too much oil.
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Wrap the pan's exterior with aluminium foil
Wrapping the exterior of a tube pan with aluminium foil is an effective way to ensure even heat distribution when baking. Aluminium foil is a versatile kitchen staple that can withstand the highest temperatures in most home ovens, making it ideal for oven use.
To wrap the exterior of a tube pan with aluminium foil, start by placing the pan upside down on a flat surface. Cut a sheet of foil that is large enough to cover the bottom and reach at least 3 inches up the sides of the pan. Gently press the foil around the pan, moulding it to the shape of the exterior. Once the foil has taken the shape of the pan, remove it and place the pan upright. Now, place the shaped foil over the exterior of the tube pan, ensuring that it fits snugly and securely.
This technique will help insulate the pan, promoting even baking and preventing uneven browning. It also simplifies cleanup, as any batter or food residue will be contained within the foil, which can be easily discarded after use.
When using aluminium foil to line a tube pan, it is important to ensure that the foil does not tear, as this can defeat the purpose and create additional mess. Additionally, be mindful not to completely cover the oven rack with foil when catching spills, as airflow is necessary.
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Bake for 45-60 minutes
When it comes to baking with a tube pan, the recommended baking time is between 45 and 60 minutes. This extended baking duration is essential for ensuring that your cake or bread bakes evenly and thoroughly. Here are some detailed instructions and insights to guide you through the process of achieving optimal results during this critical baking phase.
Preheat your oven to the desired temperature specified in your recipe. It's crucial to ensure your oven has reached the correct temperature before placing your batter-filled tube pan inside. An oven that hasn't preheated adequately may result in uneven baking or an undercooked final product.
Place the rack in the centre of the oven. This central position ensures that the heat is distributed evenly around the tube pan, promoting uniform baking. If your oven has multiple racks, avoid placing the pan on the lowest rack, as this could lead to excessive browning or burning on the bottom of your cake or bread.
Set a timer for 45 minutes as a starting point. The exact baking time will depend on various factors, including the accuracy of your oven temperature, the size and depth of your tube pan, and the unique characteristics of your recipe. Therefore, it's essential to keep a close eye on your baked good as the baking time progresses.
Check on your cake or bread after the initial 45 minutes. Gently open the oven door and observe the colour and texture of the top of your baked good. Insert a skewer or a thin knife into the centre of the cake or bread to assess its doneness. If the skewer comes out clean or with a few moist crumbs, your cake or bread is likely done. However, if the skewer comes out with wet batter, return the pan to the oven and continue baking, checking again in shorter intervals to ensure you don't overcook it.
If the top of your cake or bread starts browning too quickly before the interior is cooked, you can loosely cover it with aluminium foil to prevent excessive browning. This simple technique helps to distribute the heat more evenly, ensuring that the inside bakes through without the exterior burning or drying out.
Once the cake or bread is done, remove it from the oven and place the pan on a cooling rack. Allow it to cool down for about 10 minutes to settle and make it easier to handle during the unmoulding process.
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Use a chart to convert pan sizes and baking times
Baking is a precise art, and pan size plays a critical role in the process. Using the wrong size pan for a recipe can result in a cake that is too dense, too dry, or unevenly cooked. To ensure the best results, it is important to understand how to convert pan sizes and adjust baking times accordingly.
The key to successful pan size conversion is maintaining the same depth of batter as specified in the original recipe. This is because the depth of the batter directly impacts how the cake cooks. A shallower depth of batter will dry out faster, while a deeper depth will require more time to cook through. Therefore, when using a larger pan, it is necessary to increase the oven temperature to ensure the outside cooks at the same rate as the original recipe. Conversely, when using a smaller pan, the oven temperature should be lowered to prevent the outside from cooking too quickly.
There are several online charts available to help with pan size conversions. These charts typically list the volume or area of different pans, allowing you to find a suitable substitute for the pan specified in your recipe. To increase the volume of a recipe for a larger pan, divide the area of the larger pan by the area of the smaller pan, then multiply this conversion factor by the amount of each ingredient. Conversely, to decrease the volume for a smaller pan, divide the area of the smaller pan by the area of the larger pan and multiply this factor by the ingredient amounts.
It is worth noting that some specialty pans, such as Bundt pans or tube pans, may not be easily substituted due to their unique structures. Additionally, it is generally recommended to fill pans only halfway to ensure the cake rises evenly. This means that you may end up with extra batter, which can be used to make additional treats like cupcakes.
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Frequently asked questions
Tube pans are pans with holes in the middle and high walls, which help distribute heat and provide a surface for batters to grip as they rise. They are most often used to bake angel food cakes.
To cool a cake in a tube pan, wrap the bottom exterior of the pan with aluminium foil, ensuring the foil reaches at least 3 inches up all sides on the outside of the pan. Then, pour the batter into the pan and bake for 45 to 60 minutes, or until a skewer or thin knife inserted into the cake comes out cleanly.
The baking time depends on the size of the cake pan and the recipe you are using. A general rule of thumb is that cakes in tube pans require roughly 1 minute per ounce of batter.
To make a DIY tube pan, place a glass cup or ramekin in the middle of a cake pan before pouring the batter inside. You can also use an ovenproof glass to create a central air hole for heat distribution.
