Cooking with a Fluted Pan: Tips & Tricks

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Discussion Overview

This thread explores various experiences and tips related to cooking with a fluted pan, particularly for making angel food cake. Participants share their methods, preferences, and outcomes when using different types of pans.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions that using a fluted pan works well for angel food cake, suggesting greasing the pan with a mixture of shortening and flour.
  • Another participant shares their experience of using a rectangular baker instead, noting that it produced a denser cake compared to the fluted pan.
  • Several users mention that they do not grease the stone and find it easy to remove the cake when cooled upside down.
  • One participant discusses using parchment paper in a large bar pan for easier cleanup when making angel food cake.
  • Another participant notes that cutting the cake with a serrated knife works better than a regular knife to avoid gumming up.
  • Some participants express excitement about making angel food cake in the fluted pan, particularly as strawberry season approaches.
  • One participant reflects on the time-consuming nature of making angel food cake from scratch compared to buying a premade one.

Areas of Agreement / Disagreement

Views differ on the best pan to use for angel food cake, with some participants preferring the fluted pan while others favor the rectangular baker or large bar pan. No clear consensus emerges regarding the necessity of greasing the pan.

Contextual Notes

Participants share personal experiences and preferences regarding the preparation and baking of angel food cake, highlighting variations in methods and outcomes.

Who May Find This Useful

Consultants interested in baking techniques or those looking for tips on using fluted pans for angel food cake may find this discussion helpful.

J
janezapchef
Gold Member
Messages
1,096
Anyone have any tips? Do you know if it works in the fluted pan or mini fluted pan? Do I adjust cook times?
 
It is great in the fluted pan! I grease the pan & center post with bakers joy (equal parts shortening and flour) and follow the directions on the box for a fluted pan. Watch it after about 25 mins, just in case. It will raise up above the top, but won't spill over.... And then invert it on to a cooling rack and let it cool! I did use a knife to just break the crusty seal from the edges of the pan, and then a little bit down the edges, and it fell right out! beautiful :)
 
jenniferknapp said:
It is great in the fluted pan! I grease the pan & center post with bakers joy (equal parts shortening and flour) and follow the directions on the box for a fluted pan. Watch it after about 25 mins, just in case. It will raise up above the top, but won't spill over.... And then invert it on to a cooling rack and let it cool! I did use a knife to just break the crusty seal from the edges of the pan, and then a little bit down the edges, and it fell right out! beautiful :)
Click to expand...

I didn't think it would work in the Fluted Pan...good to know!

I've been making mine in the rectangular baker and flipping it over on the cooling rack. Didn't grease the pan. I just take a nylon turner and run it along the edges and bottom. Works great for a trifle!
 
LisaAnn said:
I didn't think it would work in the Fluted Pan...good to know!

I've been making mine in the rectangular baker and flipping it over on the cooling rack. Didn't grease the pan. I just take a nylon turner and run it along the edges and bottom. Works great for a trifle!
Click to expand...

I prefer making it in the fluted stone now! It didn't rise as much in the rect. baker, so it was much denser!
 
You don't have to grease the stone. What I have noticed is that it gets crustier if you use oil or spray w/ angel food. If you let it cool upside down in the stone it is not that hard to get it out of the stone.

Another tip I learned about seeing if the cake is done is by touching the top of the cake, if it's sticky it needs to cook more.
 
  • Thread starter
  • #6
thanks!Thank you for your help! Can't wait to try it!
 
I have been making mine in the large bar pan w/parchment paper lately (I have made the luscious lemon angel roll and trifle using angel food) and LOVE it this way super easy clean up.
 
purrbal said:
I have been making mine in the large bar pan w/parchment paper lately (I have made the luscious lemon angel roll and trifle using angel food) and LOVE it this way super easy clean up.
Click to expand...
Do you need to cool it upside down, or since it's thin is it OK?

About how long do you need to bake it and @ what temp?

Thanks!
 
purrbal said:
I have been making mine in the large bar pan w/parchment paper lately (I have made the luscious lemon angel roll and trifle using angel food) and LOVE it this way super easy clean up.
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That is a great idea! I can't wait to hear your answer to Kelly's question!
 
Angel Food on Lg Bar Pan
KellyTheChef said:
Do you need to cool it upside down, or since it's thin is it OK?

About how long do you need to bake it and @ what temp?

Thanks!
Click to expand...

I pull it out let it rest like 5 min then I pull out of pan (super easy on parchment)... to do the lemon roll you get another piece of pp then flip over and gradually pull of parchment baked on (I do it gradual so that I prevent tearing the cake) then roll up the cake on the fresh parchment paper and cool completely (SUPER EASY). For making to cut up for a trifle I just pull out of pan I still use another piece of parchment (don't want to take chance the cake will stick to the paper) after parchment is pulled off I let cool. The cutting up was the most difficult I think, only because it sticks to the knife and makes the knife so mucky. :D

I cooked at 350 for 30-35 minutes, I let mine stay in for the longer.
 
Do you use the serrated bread knife or serrated tomato knife to cut the cake? A regular knife will gum up and squish the cake, but a serrated knife should work well....just a thought...
 
yup I use the serrated knife we sell
 
oh well, so much for that thought!
 
I was actually thinking that if I sprayed and wipped it might cut or I might have just cut it up too quickly after cooking (didn't let it cool long enough)
 
Yes, I would definitely let it cool completely before cutting...
 
This is so great to know! I was just thinking about making an angel food cake, but didn't think it would work in the fluted pan, as I wasn't sure how to cool it ( I flip a tube pan over for cooling). Now I am very excited for strawberry season! Yumm!
 
I made a Angel Food cake for my bil's birthday cake. It was a little time consuming I thought. Especially considering you can buy one premade at the grocery store for under $3. Of course I made mine from scratch and not a box, so that may be why.
 
Chef Kearns said:
I made a Angel Food cake for my bil's birthday cake. It was a little time consuming I thought. Especially considering you can buy one premade at the grocery store for under $3. Of course I made mine from scratch and not a box, so that may be why.
Click to expand...

It is sooo easy from a box! You just add water and whip it until it gets a little "frothy" ...and I think it tastes much better than the pre-made cakes!
 
I agree
jenniferknapp said:
It is sooo easy from a box! You just add water and whip it until it gets a little "frothy" ...and I think it tastes much better than the pre-made cakes!
Click to expand...

Oh yes, my mom and I have chatted about this same thing but sometimes it seems easier to buy a premade one...although now that I have made it in the LBP I will never think that again since clean up is super easy!
 

Frequently Asked Questions

What is a fluted pan and what is it used for?

A fluted pan, often referred to as a bundt pan, is a baking pan with a distinctive shape featuring fluted or ridged sides and a central tube. It is primarily used for baking cakes, particularly those that are dense and moist, such as pound cakes. The unique shape allows for even baking and creates an attractive presentation when the cake is inverted and removed from the pan.

How do I properly prepare a fluted pan for baking?

To prepare a fluted pan, start by greasing the pan thoroughly with butter or a non-stick cooking spray, ensuring that all the fluted areas are coated. For added assurance against sticking, you can also dust the greased pan with flour, tapping out any excess. This preparation helps the cake release easily after baking.

What are some tips for ensuring my cake comes out of the fluted pan easily?

To ensure your cake releases easily from the fluted pan, allow it to cool for about 10-15 minutes after baking. This cooling period helps the cake firm up slightly, making it easier to remove. Additionally, gently run a knife around the edges of the pan to loosen the cake before inverting it onto a serving plate.

Can I use a fluted pan for recipes other than cakes?

Yes, a fluted pan can be used for a variety of recipes beyond cakes. It is great for baking savory dishes like quiches or casseroles, as well as for making gelatin desserts or even bread. Just be sure to adjust baking times and temperatures as needed based on the specific recipe you are using.

How do I clean and maintain my fluted pan?

To clean your fluted pan, avoid using abrasive scrubbers that can scratch the surface. Instead, wash it by hand with warm, soapy water and a soft sponge. If your pan is non-stick, be sure to follow the manufacturer's care instructions. To maintain its non-stick properties, avoid using metal utensils and store it in a way that prevents scratching.

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