non-stick angel food cake pan

9.50 x 3.7inch/24.13x 9.5cm interior measurement.
Holds approximately 3.5Qt/3.3 L volume.

Available at The Bay.

An angel food cake pan is immediately recognizable by its tall straight sides and hole in the centre. The key to a fluffy angel food cake is to cool it upside down, so that the airiness from the whipped egg whites sets up.

Bake fluffy angel food cakes, chiffon cakes and even bundt-style cake recipes in this pan.

The center core is higher than the sides, so you can invert and cool your cakes upside down to maintain their airiness.

  • emovable inner core allows for easy cake removal and cleaning-0.02 inch/0.5 mm thick carbon steel
  • Double glazed non-stick layer is FDA grade and PTFE and PFOA free-The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  • Made in China

Anna Olson Kitchen

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anna's top tips

  • Room temperature egg whites whip to a higher volume than cold. Before separating your eggs, immerse the whole eggs, in their shells, in a bowl of hot tap water to warm them up.
  • You can use carton egg whites for whipping, but they often take longer to whip, so have patience. 1 egg white = 30 mL by volume or 30 g by weight.
more baking tips

Recipes

Angel Food Cake

Earl Grey Chiffon Cake with Maple Meringue Frosting

Lime Chiffon Cake with Raspberry Swiss Meringue Buttercream

Baking Day with Anna Olson

Recipes to Bake Together.

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