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The tube pan is a popular choice for baking angel food cake, but you can also use it for other purposes. This pan is round or rectangular in shape,with smooth sides. Manufacturers have created a variety of modern alternatives to the traditional tube pan, so if you plan to make this recipe often and prefer flexibility, you might want to select one of these instead.
About this item
Product dimensions: Φ4.3 x 1.9 inch / 109 x 48 mm
0.8 mm premium quality carbon steel material for even heating and exceptional durability
Non-stick coating for quick release and easy cleanup
Oven-safe to below 428 degrees F; wear oven mitts when handling hot pan
Hand washing recommended
Product description:
Package includes 4 packs of mini tube pan, which is made of high-quality carbon steel with food-grade coating, non-Teflon, no harmful substance release in high temperature, reusable and durable.
Each cake mold diameter measures 4.3 inches. You can get perfectly shaped 4.3-inch mini angel cake with these non-stick tube pans.
Our tube pans adopt 0.8mm thickened carbon steel to accelerate even heat. Smooth strengthened pan edges are convenient to use and avoid warping. Ensure longer service life.
Excellent non-stick can be achieved with less cooking oil. Less baking time and low energy consumption. This pan is safe for the oven and air fryer. Heat-resistance temperature: 428℉ (220℃).
Nonstick coating and hand washing are recommended. Choose soft tools and mild detergent when you clean the mini tube pans to protect against non-stick coating. Avoid sharp and rough tools to scratch the pan.
What Is A Tube Pan?
A tube pan is practical cookware with a removable round or rectangular bottom and smooth sides. Since this is a large dish, you can use it to make any sizeable soft cake, but traditionally, cooks use it for baking angel food cake.
Except for this recipe, you can use your dish to make many other light delicate cakes, such as sponge cakes and chiffon. As a rule, these cakes are mostly made of whipped egg whites without much flour and additives.
Since they don’t have a sturdy gluten structure, a tube allows raising the dough by clinking it to the sides while baking. This particular design allows the undisturbed expansion of airy batter. Without that cone, the too-soft cake will collapse in the center.
Always take care that the center cone is as tall as the pan’s sides, which will prevent your batter from expanding through the center. Be gentle with this type of cake once you bake it since it is delicate.
