How To Use Angel Food Cake Pan With Removable Bottom

Advertizement Before the holidays I learned (the hard manner) that my removable bottom tube pan leaks batter. Information technology works perfectly for affections food block batter, but when I tried to broil a pound cake the concoction seeped out. Give thanks goodness I'd put a sail pan on the lower rack. There was some burnt batter, but the cake was okay.

removable bottom tube pound cake — Tube Pan Pound Block

Preventing Leaks with Removable Lesser Pan

This week I decided to make another removable bottom tube pan pound cake and researched some popular methods to prevent leaks. The most common is to wrap the lesser of the pan with aluminum foil as you lot would for a springform pan going into a water bath. There were also a ton of clever ideas on Food 52, including using a circle of cut grocery bag between the two parts. I'grand going to examination that one side by side, but this fourth dimension I did something unlike. I greased the pan, put soft bread crumbs all around the area where the two parts come together, then dusted the pan with flour. To be safe, I besides baked it on a rimmed baking canvas. The bread crumbs worked, but next fourth dimension I'l try the grocery pocketbook trick mentioned on Food 52 by Donna W.

sour cream pound cake made in a removable bottom tube pan

Anyhow, the cake was delicious. Here's the recipe. It'south similar to another favorite, Mary Jo Bowen'southward Best Pound Block E'er, only calls for all-purpose flour (and more of information technology). I've as well included links to a few more pound cakes you tin make in a removable bottom pan.

removable bottom tube pan pound cake

Removable Bottom Tube Pan Pound Cake

Big sour cream pound cake baked in a removable lesser tube pan.

Prep Time 20 mins

Cook Time 1 hr 30 mins

Cooling Fourth dimension 2 hrs

Grade Dessert

Cuisine American

Removable Bottom Tube Pan

3 cups sifted unbleached all-purpose flour (380 grams)
one/2 teaspoon table salt
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature (230 grams)
3 cups sugar (600 grams)
6 large eggs separated into yolks and whites
one cup sour cream (230 grams)
1 teaspoon pure vanilla extract
1 teaspoon pure almond excerpt

Preheat the oven to 300ºF. Grease a ten inch removable bottom tube pan and accept whatsoever precautions to prevent leakage if y'all know your pan leaks.
In big bowl, combine sifted flour, common salt and blistering soda and stir thoroughly or sift once again.
In the bowl of a stand mixer using the paddle zipper, beat together butter and sugar on medium speed until thoroughly blended, well-nigh 5 minutes.
Beat out in yolks one at a time, scraping sides of basin often.
On low speed, vanquish the flour mixture and sour foam with the extracts into butter mixture, get-go and ending with flour.
In large clean bowl, with clean beaters, beat egg whites until stiff but not dry peaks form. Stir one-tertiary of whites into batter, then fold in remaining.
Spoon into prepared tube pan and level.
Bake in 300ºF oven one i/2 to 1 3/four hours or until cake tester comes out clean.
Transfer pan to wire rack; let cool v minutes.
With long, thin knife, separate sides of cake from pan and from tube.
Remove block from pan to wire rack; let cool completely.

Adapted from Cooking for Comfort by Marian Burros. The recipe in the volume is slightly unlike from some that are floating around on-line. Information technology calls for unsalted butter and ½ teaspoon of table salt, whereas other version call for ¼ teaspoon salt. I definitely recommend using ½ teaspoon (unless you are using salted butter).

Permit us know how information technology was!