TUBE PAN CAKE RECIPES RECIPES

Steps:

• Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
• Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
• Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
• Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
• Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
• Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
• If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
• Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

Steps:

• Measure Dimensions: To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
• Measure Depth: To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, do not slant the ruler, measure straight up.
• Pan Volume: To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim. Use a liquid measuring cup to pour water into the pan until it reaches the top.
• If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
• If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
• The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees. ____________________________________________________ 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan ____________________________________________________ 4-cup Baking Dish or Pan: 8" x 1-1/2" round layer cake pan 8" x 4" x 2-1/2" loaf pan 9" x 1-1/2" round pie pan 11" x 1" round tart pan ____________________________________________________ 6-cup Baking dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan 8" x 8" x 2" square pan 8 1/2" x 4-1/2" x 2-1/2" loaf pan 9" x 1-1/2" round layer cake pan 9" x 2" round pie plate (deep dish) 9" x 9" x 1-1/2" rectangular pan 10" x 1-1/2" round pie plate 11" x 7" x 2" rectangular pan ____________________________________________________ 7-cup Baking dish or Pan: 8" x 2" round cake pan 9" x 9" x 2" rectangular pan ____________________________________________________ 8-cup Baking dish or Pan: 8" x 8" x 2" square pan 9" x 2" round cake pan 9" x 5" x 3" loaf pan 9" x 9" x 1-1/2" square pan 9-1/4" x 2-3/4" ring mold 9-1/2" x 3-1/4" brioche pan 11" x 7" x 1-1/2" baking pan ____________________________________________________ 9-cup Baking Dish or Pan: 8" x 3" bundt pan 9" x 3" tube pan ____________________________________________________ 10-cup Baking Dish or Pan: 8" x 2-1/2" springform pan 9" x 9" x 2" square pan 11-3/4" x 7-1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 15-1/2" x 10-1/2" x 1" jelly-roll pan ____________________________________________________ 11-cup Baking Dish or Pan: 9" x 3" springform pan 10" x 2" round cake pan ____________________________________________________ 12-cup Baking Dish or Pan: 2 (9") round cake pans 9" x 3" angel-cake pan or tube pan 10" x 2-1/2" springform pan 10" x 3-1/2" bundt pan 13" x 9" x 2" metal baking pan 14" x 10-1/2" x 2-1/2" roasting pan ____________________________________________________ 15-cup Baking dish or Pan: 13" x 9" x 2" rectangular pan ____________________________________________________ 16-cup Baking dish or Pan: 9" x 3-1/2" springform pan 10" x 4" fancy tube mold ____________________________________________________ 18-cup Baking dish or Pan: 10" x 4" angel-cake or tube pan