Tuesday, August 19, 2008

Angel Cake or Chiffon Cake Tube Pans


Angel Cake/Chiffon Cake Tube Pan. There are 3 little feet as pictured above.





Tube Pans has removal bottoms

Chiffon and Angel cakes are baked in tube pans. When I was in the US I had a hard time "pan shopping" for pans, so my sister ordered directly from the pan manufacturers such as Wilton. We waited for about two weeks before our orders arrived. Here in the Philippines the tube aluminum pan is easy to find.
I have 2 tube pans in my dozens of baking cookware. I seldom use this pan except for special occasions like birthdays & holidays. It is easy to order special cakes in bakeries or cake shops but angel and chiffon cakes are no longer made in bakeshops, so making your own angel cake is something special.
Tube pan and electric mixer are essential gadgets in making this kind of cakes. Don't ever buy a non-stick pan as I did before or you'll end up baking a fallen angel. The cake will collapse as it will not cling to the tube and sides of the pan. Do not grease the pan.
What do you do with your egg whites??? Here's the recipe for Angel Food Cake

Angel Food Cake Recipe
12 egg whites
1 1/2 tsp cream of tartar
1 1/2 cups white sugar, divided
1/2 tsp vanilla
1/2 tsp almond extract
1 cup sifted cake flour
1/4 tsp salt


Oven Temp ~ 375° Ore-heat oven
Cake Baking Time ~ 30 - 40 Min. Pan Type ~ 10 x 3 3/4-inch - Angel Food cake pan

Directions:


In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings.Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.Bake in preheated oven until top springs back when lightly touched with finger. Remove from oven immediately and invert cake as soon as possible to maintain its volume and to keep it from shrinking. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.Top with fruit or frost, if desired.



Chocolate Angel Food Cake Recipe:

Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.
Yield: 12 servings - 1 (10-inch) cake















































3 comments:

Norma said...

Brings back memories of the cakes I never made! When my husband told my mother (about 40 years ago) how much he loved sponge cake, she bought me this pan. I've never used it.

sweetlee said...

Thank's for your nice comment. How come you never used it? Why don't you try baking one this christmas!

shawie said...

Hi Ms. Sweetie, stumbled upon your post since I was researching about tube pans. Do you know where I can buy this type of chiffon tube pan (with legs) in the Philippines? Thank you for your post! God bless

:-)

shawie

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