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Description
- Cake pans may be made from aluminum, stainless steel or glass.
- Common sizes for cake pans are:
- 8 x 8 x 1 ½-inch square holds 6 cups
- 9 x 1 ½-inch round holds 6 cups
- 13 x 9 x 2-inch holds 15 cups
- 11 x 7 x 2-inch holds 6 cups
- 10 x 4-inch tube pan holds 16 cups
- 10 x 3 ½-inch Bundt® pan holds 12 cups
Substitutions
- When you don’t have the right size cake pan substitute a cake pan with a similar capacity. Fill the pan ½ full but not more than 2/3 full so the cake has room to rise. Vary the baking time if needed.
Tips
- An 8-inch square pan holds 1 cup more batter than an 8-inch round pan. Usually square pans are 2 inches deep and round pans are 1 1/2 inches deep, therefore, a square pan will hold more.
- Dark-colored and glass bakeware absorbs more heat than shiny bakeware, therefore a. baked product will brown more quickly in these pans.
- Follow recipe directions for greasing or spraying the baking pan with no stick cooking spray.
- Do not grease a tube pan before baking an angel food cake or sponge cake. The batter needs to cling to the side of the pan as the cake rises during baking -- greasing the pan prevents the batter from sticking to the surface of the pan and the cake will not be light and airy.
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