Tillie Doyle
Baking a cake without the right pan can be frustrating, but there's no need to rush out and buy a tube pan. You can improvise a tube pan by placing a glass cup or ramekin in the middle of a cake pan before pouring in the batter. This method, popularized by Michael Ruhlman, creates a similar shape to a traditional tube pan. Alternatively, you can use a skinny drink can as a makeshift tube in the center of your cake pan, but avoid non-stick pans and surfaces as they will prevent the cake from reaching its optimal fluffiness.
Characteristics and improvisations of a tube pan
| Characteristics | Values |
|---|---|
| Type of pan | Cake pan, spring form pan, angel food cake pan, bundt pan |
| Material | Glass, ceramic, stainless steel, aluminium foil |
| Shape | Round with removable sides/bottom |
| Size | 10-inch diameter, high-sided |
| Other tools | Ramekin, parchment paper, wax paper, baking spray |
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What You'll Learn
Use a cake pan and a ramekin/glass cup
If you don't own a tube pan, you can easily improvise one using a cake pan and a ramekin/glass cup. This simple hack, inspired by Michael Ruhlman's book, will allow you to bake a delicious Bundt cake without needing to buy a tube pan. Here's what you need to do:
First, grease your cake pan with butter or non-stick cooking spray. This will ensure that your cake doesn't stick to the pan and make it easier to remove once it's baked. Next, place a ramekin or glass cup with the open side down in the middle of your cake pan. The ramekin or cup will act as the centre of your tube pan, creating the characteristic hole in the middle of your cake.
Once you have your makeshift tube pan set up, it's time to pour in your batter. Carefully pour the batter into the cake pan, filling it until it reaches the desired level. If the glass cup or ramekin slides away from the centre, don't worry. You can easily reposition it by gently moving it back to the centre once you've set the cake on the oven rack. Just be careful not to spill the batter!
Using this method, you can usually make two cakes from one Bundt cake recipe, as a cake pan is about half the size of a typical Bundt cake pan. Keep in mind that your baking time will depend on the size of your cake pan and the requirements of your recipe. However, if your recipe calls for a 10" tube pan, using a 10" cake pan with a ramekin or cup should result in the same bake time.
If you prefer a more rounded shape to your cake, you can try using a high-sided springform pan instead of a cake pan. This will give your cake a more authentic Bundt cake shape, but the edges may be slightly more square than usual. If this is a concern, you can always trim the corners with a serrated knife before frosting to achieve the traditional tube shape.
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Avoid non-stick pans
When improvising a tube pan, it is important to avoid using a non-stick pan, especially when making an angel food cake. The batter clings to the sides of the pan as it rises, and a non-stick surface would prevent the cake from reaching its optimal fluffy texture.
Non-stick pans have their advantages, such as ease of cleaning, but they do come with certain limitations and require careful handling. For instance, non-stick pans should not be exposed to high heat for an extended period, as it can damage the coating. It is recommended to use low to medium heat settings when cooking with non-stick cookware. Additionally, metal utensils should be avoided as they can scrape and damage the non-stick surface. Instead, opt for wooden or silicone utensils.
When cooking with non-stick pans, it is generally advised to preheat the pan with oil or another fat before adding food. This helps to strengthen the non-stick properties and prevents the coating from being damaged. Cooking spray should be avoided as it tends to burn and leave residue on the pan.
If you are looking to create a fluffy, well-risen cake, a non-stick pan is not the best option. The non-stick surface will hinder the cake's ability to cling to the sides of the pan and expand to its full potential. In this case, a regular pan without a non-stick coating would be a better choice.
By following these guidelines and choosing the appropriate pan for your specific baking needs, you can ensure that your improvised tube pan yields the desired results.
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Use a skinny drink can
If you don't have a tube pan, you can improvise with a skinny drink can. This method works best with a tall, skinny drink can, like LaCroix or Spindrift. You will also need a cake pan without a non-stick coating, as the batter needs to cling to the sides of the pan as it rises to achieve the optimal fluffy texture.
Here's how to do it: First, place the empty drink can in the centre of the cake pan. Secure a piece of parchment paper with double-stick tape so that it just barely overlaps itself. Trim away any excess paper. Fill the can about halfway with water, rice, dried beans, or pie weights.
Then, pour your batter into the pan. The cake pan should have the same diameter as called for in the recipe and should have removable sides. You can use store-bought parchment paper rounds, or you can cut your own by folding a square of parchment into quarters, then folding one of the quarters into a triangle. Align the centre point of the triangle with the centre of the pan and cut the end of the parchment in an arc along the side of the pan.
This method is a great way to bake an angel food cake without a tube pan. Give it a try the next time you're in a pinch and don't have the right pan!
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Fill the pan no more than two-thirds full
When baking, it is important to fill the pan no more than two-thirds full. This is because the batter needs space to rise and expand. If the pan is filled to the brim, the batter may overflow and create a mess in the oven. For heavier batters, such as those used for banana bread or pumpkin bread, filling the pan two-thirds full is appropriate. However, for lighter and more spongy cakes, it is recommended to only fill the pan halfway. This is because these cakes will rise more during baking.
The two-thirds rule is a general guideline for baking, but it is always important to refer to the specific recipe for instructions. Some recipes may call for a different pan size or a different batter consistency, which could affect how full the pan should be. If you are trying a new recipe or using a different pan size, it is better to underfill the pan rather than overfill it. This will help prevent any batter from spilling over the sides and burning in the oven.
The two-thirds rule also applies to other types of pans, such as hotel pans used in catering. A two-thirds size pan can hold a large portion of food and will fill two-thirds of a full-size cutout, leaving room for smaller pans. This is especially useful when preparing food for a buffet or a large gathering.
In conclusion, filling the pan no more than two-thirds full is an important guideline to follow when baking or preparing food in a pan. It ensures that the batter has room to rise and expand without creating a mess. By following this rule and adjusting as needed for different recipes and pan sizes, you can achieve the best results and avoid any spills or overflows.
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Prevent leaks with aluminium foil
A two-piece tube pan is prone to leaking, especially with batters that don't hold their shape well. To prevent leaks, you can try the following methods that utilise aluminium foil:
Wrap the Bottom with Foil
Place a cookie sheet or a cooking sheet underneath the tube pan in the oven to catch any leaks. Then, wrap the bottom of the pan tightly with aluminium foil before pouring in the batter. This method is recommended by most manufacturers for thin cake batters.
Create a Seal with Batter
Smear a thin layer of batter between the insert and the pan. Then, wrap the bottom of the pan with aluminium foil. Place the pan in the oven for a couple of minutes to seal it. After removing it from the oven, pour in the rest of the batter.
Line with Parchment Paper
Place a piece of parchment paper on a flat surface and set the tube pan on top. Draw an outline of the base of the pan and cut out the circle. Place the parchment paper circle in the bottom of the pan. You can also cut out a circle in the centre of the paper to fit the centre tube of the pan. After placing the batter, wrap the exterior of the pan with aluminium foil.
Wax Paper
Alternatively, you can use wax paper instead of parchment paper. Place a round of wax paper in the base of the pan before adding the tube part. Then, wrap the exterior of the pan with aluminium foil.
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Frequently asked questions
A cake pan and a ramekin or glass cup can be used to improvise a tube pan. Place the ramekin or cup in the middle of the cake pan before pouring in the batter.
The cake pan should be about half the size of a tube pan, so you may need to make two cakes. The edges of the cake will be more square than a typical bundt cake, so trim the corners with a serrated knife before frosting if this is an issue.
The pan should not have a non-stick coating as the batter needs to cling to the sides as it rises. The pan should also have removable sides.
A skinny drink can, such as an empty LaCroix or Spindrift can, can be used to make a tube pan.
