Tube Pan Sizes: What You Need To Know

Tube pans, also known as angel food cake pans, are deep, ring-shaped pans with a tall tube in the centre. They are used for sponge and angel food cakes, and their unique shape allows for even cooking in the middle of the cake and enables taller cakes to be baked. Tube pans come in a variety of sizes, with the standard size being 9 x 3 inches, which holds 12 cups of batter. However, they can also be found in sizes such as 6 x 2 inches, 8 x 2 inches, and 10 x 2 inches.

Tube pans are also known as angel food cake pans

Tube pans, also known as angel food cake pans, are round baking pans with a hollow tube in the centre. The tube is hollow to allow hot air to pass through it like a chimney, cooking the middle of the cake evenly and allowing for taller cakes. The tube also helps the cake to be released from the pan more easily after baking.

Angel food cake pans are usually made of metal, non-stick metal, or silicone, with fluted or flat sides. They come in a variety of sizes, categorised by how much volume they hold. When a recipe calls for a certain size, it is best to measure across the top, inside the rims.

Tube pans can be single-piece or two-piece, with a removable bottom and tube. Two-piece tube pans are better for angel food cakes and other foam-type cakes, as it is easier to remove the cake once it is cooked. The two-piece pans are also less likely to leak with thicker batters. Solid, one-piece pans are better for thinner batter cakes and yeast breads, as they won't leak through the seams.

Tube pans are also sometimes called "ring tins" in Australia. They have been around since at least 1896, when Fannie Merritt Farmer referred to them as "angel cake pans" in her cookbook.

Tube pans are deep, ring-shaped pans with a tall, hollow tube in the centre

Tube pans, also known as "angel food cake pans", are deep, ring-shaped pans with a tall, hollow tube in the centre. They are used for sponge and angel food cakes, and their unique design offers several benefits for baking these types of cakes. Firstly, the hollow centre tube allows hot air to pass through it like a chimney, ensuring even cooking in the middle of the cake. Additionally, the space in the middle that is not filled with batter enables taller cakes.

The tube in the centre also serves as a structure for the batter to grip onto as it rises, resulting in better rising and more browned crust. Tube pans can be made from various materials, such as metal, non-stick metal, silicone, or even disposable greaseproof corrugated paper. The choice of material can impact the final result, as using a lighter-coloured pan like aluminium will produce a lighter crust compared to darker-coloured pans.

Tube pans come in different sizes, typically categorised by their volume capacity. When a recipe calls for a specific dimension, such as 10 inches or 25 centimetres, it is important to measure across the top, inside the rims. The standard size for a tube pan is 9 x 3 inches, but they can also be found in 8-inch and 10-inch variations.

There are also two types of tube pans available: single-piece and two-piece. Two-piece tube pans have a removable bottom and tube, making it easier to remove the cake once it's baked. This type of pan is better suited for angel food cakes and other foam-type cakes, as the thicker batters are less likely to leak out of the seams. On the other hand, single-piece pans are preferable for thinner batter cakes and yeast breads as they prevent leakage and can withstand the oven-spring of yeast.

Some tube pans also come with extended prongs or a taller tube that can be used to invert the pan and allow air to circulate under the cake during cooling.

Tube pans can be made from metal, non-stick metal, silicone or corrugated paper

Tube pans, also known as "angel food cake pans", are deep, ring-shaped pans with a tall, hollow tube in the centre. This tube is designed to allow hot air to pass through it like a chimney, cooking the middle of the cake evenly and enabling taller cakes to be baked.

Tube pans can be made from a variety of materials, including:

• Metal: Metal tube pans can be made from aluminium or carbon steel. Aluminium pans will produce a lighter crust than darker-coloured pans.
• Non-stick metal: Non-stick pans are not suitable for angel food cakes, as the batter will not be able to grip the sides of the pan and will collapse.
• Silicone: Silicone tube pans are not recommended by professional bakers due to their instability and poor heat conductivity, which can cause the batter to sag and prevent deep browning.
• Corrugated paper: Disposable tube pans made from corrugated paper are also available.

Tube pans can be purchased as either single-piece or two-piece designs, with the latter featuring a removable bottom and tube to aid cake removal. Two-piece tube pans are more suitable for angel food cakes and other foam-type cakes, as the thicker batter is less likely to leak out of the seams.

Tube pans come in a variety of sizes

Tube pans, also known as "angel food cake pans" or ""ring tins", come in a variety of sizes. They are deep, ring-shaped pans with a tall, hollow tube in the centre, allowing hot air to pass through and cook the middle of cakes evenly. The tube is also useful for taller cakes, as the space in the middle is unavailable for batter.

Tube pans are typically categorised by volume, but can also be measured across the top, inside the rims. A standard tube pan is 9 x 3 inches (23 x 8 cm) and holds 12 cups (2.8 litres) of batter. However, they can also be found in sizes such as 10 x 3 inches (25 x 8 cm), holding 10-12 cups (2.8 litres), or 9.51 x 3.37 inches (24.1 x 8.55 cm).

In addition to the standard single-piece tube pans, there are also two-piece pans with a removable bottom and tube, making it easier to remove the cake once it's cooked. Two-piece pans are better for angel food cakes and other foam-type cakes, while single-piece pans are more suitable for thinner batter cakes and yeast breads.

Tube pans can be made from metal, non-stick metal, or silicone, and can have fluted or flat sides. Disposable tube pans made from greaseproof corrugated paper are also available. The type of material used can affect the colour of the crust, with aluminium producing a lighter crust than darker-coloured pans.

Tube pans are ideal for even cooking and taller cakes

Tube pans are round baking pans with a hollow tube in the centre, often used for angel food cakes, sponge cakes, chiffon cakes, and other light and airy cakes. They are ideal for achieving even cooking and taller cakes due to their unique design and heat-conducting properties.

The hollow tube in the centre of the pan acts like a chimney, allowing hot air to pass through and circulate, ensuring even cooking throughout the cake. This results in a uniform texture without any undercooked or denser spots in the middle. Additionally, the space in the middle that is not filled with batter enables the cake to rise taller. The tube also provides a surface for the batter to grip as it rises, promoting better rising and a more browned crust.

Tube pans typically have straight sides and an uncoated finish, which further contributes to even rising and prevents sticking. The pans can be made of metal, non-stick metal, or silicone, and they come in various sizes, categorized by the volume they hold. When measuring a tube pan, it is important to measure across the top, inside the rims.

Another advantage of tube pans is their removable bottoms and "feet". This feature prevents the cake from collapsing and makes it easier to remove the cake from the pan without damaging its delicate structure. For this reason, tube pans are particularly well-suited for angel food cakes and other delicate desserts.

When using a tube pan, it is recommended to grease and flour the pan before adding the batter to ensure easy release. Additionally, it is important to evenly distribute the batter, filling the pan about two-thirds full, to allow room for the cake to rise without overflowing.

Frequently asked questions