Thread Number: 63774  /  Tag: Recipes, Cooking Accessories
Anyone else ever used one of these for Angel Cake??
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Post# 863468   1/22/2016 at 08:32 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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I've had this pan for ages - found it at a now-closed church-basement thrift store in Montreal a few years ago.  I had never seen a glass tube-cake pan before, so I figured it was worth saving.  


It is marked as a Glasbake 352, but I never did find out much about it.  I can only guess that it might have been part of the aluminum-for-pyrex movements during the Second World War years.  I've seen eBay listings but the date claims vary from the 1930s through the 1950s.  No one seemed to have one listed with a starting bid of $1000, though... LOL 


But now all the Christmas goodies have been used up, it was time to start baking again and I thought why not try this pan out. 

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Post# 863469 , Reply# 1   1/22/2016 at 08:34 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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I used the small Angel Cake recipe from the Dormeyer Electric-Mix Treasures cookbook.  I was surprised at how much batter it made or my estimate that this pan is a 9-inch was way off... 



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Post# 863471 , Reply# 2   1/22/2016 at 08:36 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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And baked with Flair, bien sûr!   The cookbook said bake at 350; I reduced the temp 25 degrees, which what I always read to do when using glass pans.  

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Post# 863472 , Reply# 3   1/22/2016 at 08:38 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Inverting the pan for cooling was a challenge... But the end result was outstanding!  I swear it is the moistest Angel Cake I ever made. 


And I had a good and dirty glass pan to test the new detergent dispenser on the Maytag dishwasher with...  

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Post# 863475 , Reply# 4   1/22/2016 at 09:03 (935 days old) by ken (Ulster Hgts, NY)        

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Looks good. Recipe please.

And why are Angel Food cakes inverted to cool? To minimize moisture loss? Or decrease chance of falling?

Post# 863480 , Reply# 5   1/22/2016 at 09:33 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Ken, I think that the 'foam' cakes (Angel, Sponge, and Chiffon) are inverted to keep them from collapsing.


As requested, here's the recipe I used:


1 1/4 cups sugar, sifted twice

1 cup sifted cake flour

about 10 egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla

1/2 teaspoon almond extract


Measure out 1/2 cup of sugar and sift it with the cake flour three times.


Beat the egg whites until foamy, then sprinkle the cream of tartar over them.  Continue beating until the whites are stiff but not dry.   Gradually whip in the remaining 3/4 cup of sugar.  Quickly blend in the vanilla and almond extracts.


Carefully fold in the flour mixture, about 1/4 cup at a time, using a cake whip or whisk.


Flow batter into a 9 inch tube pan and bake at 350 degrees for about 45 minutes. 



Post# 863481 , Reply# 6   1/22/2016 at 09:35 (935 days old) by cadman (Cedar Falls, IA)        

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That does look good! That Glasbake is interesting, sort of a cross between angel food and a bundt pan. I've got the common Pyrex version I use all the time, but nothing quite like this. -C

Post# 863487 , Reply# 7   1/22/2016 at 10:15 (935 days old) by chachp (Conway, AR)        
Easy to get out?

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Paul, was it easy to get out of the pan?  How did you prepare the pan?  Crisco and Flour, PAM, Baking spray with flour in it?  I'd love to make one of these but I have this fear I'll never get it out of the pan in one piece.  cool


It really does look good.

Post# 863490 , Reply# 8   1/22/2016 at 10:44 (935 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Ralph,  believe it or not, the pan for an Angel Cake is ungreased.  Getting them out is a bit tricky but I have used a thin-bladed metal spatula for loosening the outer rim of the cake, then a regular table knife for the 'tube' part.  When the sides have been loosened, I just keep prying from the outside with the thin spatula and the cake comes out intact. 


Hmmm.... I think I'm going to have to make a video of this technique at some point!

Post# 863503 , Reply# 9   1/22/2016 at 12:04 (935 days old) by polkanut (Wausau, WI )        

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For such a delicate dessert, it’s surprising that the trick to perfect lightness is cooling the cake upside down. If it’s cooled right-side up, the cake collapses on itself and you’ll be left with a flat, donut-shaped disaster, which would go against everything you’ve done up to this point to yield an airy and delicate cake.

  • To avoid this catastrophe, cool the cooked cake upside-down until room temperature, about three hours.

  • If you don’t have a pan with feet, let it cool upside down with the center column of the pan resting on an inverted mug.

The end result will be the light cake that you’ve been dreaming of. And don’t worry—the cake won’t be harmed when it’s upside down. The sides will stick to the pan and everything will remain fluffy and in-place.

Post# 863515 , Reply# 10   1/22/2016 at 13:42 (935 days old) by bendix5 (Central Point, Oregon)        

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If you have any grease or oil in the pan, mixing bowl or utensils the cake will most likely go flat. It pops the air incorporated in to the egg whites. Paul, your cake looks great. Yum. Angel food is one of my favorites and actually low calorie.

Post# 863517 , Reply# 11   1/22/2016 at 14:07 (935 days old) by Tomturbomatic (Beltsville, MD)        

The glass pan reminds me of a Kugelhopf mold in size, if not exact shape.


I remember my mother making angel foods; all of the sifting and resifting of the flour and sugar, the Swans Down cake flour box, the special whisk that was used because the cake was made by hand. I remember the aluminum tube pan with the removable tube and bottom and the absolute fetish about no grease to the extent that the pan and all of the implements were washed with a separate dish cloth and dried with a separate towel. This was before the dishwasher. Not even the Rubbermaid dishpan could be used. There were other tube pans, but they could not be used for angel food cake because they have been used to bake pound cakes and there might a molecule of fat in the metal and fat would break down the egg white foam. Even the separating of the eggs was done with surgical precision because even a speck of the yolk would prevent the white from foaming up. After the cake batter was put into the pan, a knife was cut through the batter multiple times from the tube to the walls of the pan to break up large bubbles.  When it came out of the oven, she held the cake upside down while I positioned the three custard cups under the legs of the pan. When the cake was ABSOLUTELY cool, it was uprighted and a clean silver knife was used to cut between the cake and the wall of the pan and around the tube. Then the cake pan was inverted over a large plate and the outside of the pan was lifted off. Then the knife was used in a circular path between the bottom of the cake, which was now the top, and the cake was cut from the bottom of the pan. Oh, how delicious the crumbs were, so sticky and sweet. When the cakes were served by my mother, they were never cut with a knife, but torn with two forks pulled in opposite directions so as not to compress the cake with the downward pressure of a knife.


We knew some people who cooled the cake by putting a Coke bottle through the tube.

Post# 863519 , Reply# 12   1/22/2016 at 14:17 (935 days old) by chachp (Conway, AR)        
Wow. I had no idea!!

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I likely would have tried to grease the pan.  I have an aluminum tube pan with the hollow tube.  I may have to give this a try.


Thank you for the detailed instructions.  I really wouldn't have known to do all this.  I love fussy, involved recipes that use lots of utensils, the mixer, etc.

Post# 863523 , Reply# 13   1/22/2016 at 14:40 (935 days old) by norgeway (mocksville n c )        
I have one of these also

But always thought it way too small for angel food, I use it for things like a coffee cake, or apple cake.

Post# 863527 , Reply# 14   1/22/2016 at 15:05 (935 days old) by ea56 (Sonoma Co.,CA)        

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The reason you don't want to grease a pan that you will be baking an Angel Food Cake in is that the batter needs to "grip" the sides of the pan as it rises so that it will attain maximun height. If the pan is greased the cake won't rise properly. I remember well baking Angel Food Cakes in the old aluminum pans without the removeable bottoms. When the cake was finished baking I would place a large bottle neck inside the tube (wine bottle, soda bottle, something relatively heavy) and then turn the pan upside down and let the cake cool completely while hanging upside down on the bottle. This way the cake wouldn't fall. Then when completely cool I would run an thin bladed knife around the edge to loosen the cake from the pan, then bang the bottom of the pan sharply on the counter to loosen the bottom of the cake and place a serving plate on the top of the cake and invert the pan to remove the cake. They always came out clean and in one piece. Actually, I think the old pans without the removeable bottom made a better Angel Food Cake. The cake crust would stick to the bottom of the pan in a thin even coating that was tasty to scrap off and eat,(the cooks treat) and the top of the cake would be crumb free, white and ready to frost.

This post was last edited 01/22/2016 at 22:32
Post# 863542 , Reply# 15   1/22/2016 at 16:44 (935 days old) by kimball455 (Cape May, NJ)        
Glasbake pan

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HI ..I have the same pan. Found it in a thrift shop. I use it for cold oven pound cake. It produces a fantastic crust. Today's thrift shop find was a yellow MixMaster with yellow bowels. Virtually unused.


Post# 863545 , Reply# 16   1/22/2016 at 17:35 (935 days old) by marky_mark (Sitges, Barcelona)        

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That looks wonderful!  You've got me in the mood to make angel food cake now!  In the past, I have bought chemically bleached "cake flour" in the USA and brought it home with me.  This kind of flour has been illegal in Europe for a long time if it is bleached with chlorine, peroxide etc.  However it's supposed to produce a finer-textured angel food cake.


This is a photo of what I use.  Notice it has cute little legs to invert the cake for cooling.

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Post# 863546 , Reply# 17   1/22/2016 at 17:40 (935 days old) by gfm8959 (Long Island, NY)        
Yellow bowels???

OH my goodness!

Post# 863547 , Reply# 18   1/22/2016 at 18:15 (935 days old) by norgeway (mocksville n c )        
Bleached flour illegal!!!!!

I would quit baking!!!!I don't like gray cakes and biscuits!

Post# 863589 , Reply# 19   1/22/2016 at 22:25 (934 days old) by gansky1 (Omaha, The Home of the TV Dinner!)        

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I've never seen a glass tube pan.  One seller on ebay calls it a jello mold/cake pan but it looks ideal size for a coffee cake or small pound cake. 


I have a round aluminum tube pan for only angel food and a square aluminum tube pan used for everything else.  We used to go to my grandfathers family reunion every Labor Day and my very favorite thing was Aunt Lena's angel food cake.  She used fresh eggs still warm from the hen's nest, mixed it all by hand.  That cake melted in your mouth like cotton candy.  


I use the recipe from the Maytag Dutch Oven cookbook, about the closest I've come to Lena's.  I buy farm fresh eggs from a friend every week or so, they make the best cake.


Darn you good cooks - now I'm hungry again.


Post# 863596 , Reply# 20   1/22/2016 at 22:59 (934 days old) by MattL (Flushing, MI)        

Looks good!  I too have one of those glass pans, but I'd use it for pound cake and such, too small for the cakes I make.  I also have the requisite round tube pan and a square both aluminum, both from the early 50's.  I make chiffon cakes, and rarely an angle food cake.  I do have a few box angel food cake mixes and if I'm hungry for something sweet, it's a quick mix and into my microwave convention oven for a treat.

Post# 863622 , Reply# 21   1/23/2016 at 07:22 (934 days old) by bajaespuma (Connecticut)        
You guys know an impressive amount about this

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Unfortunately the truth about American-made flours is discouraging. Between the world wars, mills around the country started developing ways to speed up production of flour because of shortages. One of the things they did was to add potassium bromide to the wheat to speed up the curing process and to improve "panification" specs for poorer-quality wheat berries. The idea was to make more bread from more wheat. Swans Down and Softasilk  were specialty cake flour brands that used to be made from a variety of "Soft" wheat grown in the Pacific Northwest off of volcanic soils.


Of course, as usual, once the wars were over and the big milling companies had these new technology-enhanced methods for extracting more product from the resource, they kept going. Nobody complained about the quality of the flours mostly because, during the late forties and fifties, people didn't bake at home as much as they did before the wars. Think Wonder Bread and Cake Mixes.


Bleaching is simply pumping flour into a silo with chlorine gas; what they don't want the consumer to know is that this process strips the wheat of practically all(except starch and gluten) of nutrients that Mother Nature put inside it and all of the carotene (the flavor). What we end up with is a powder that has less flavor than saw dust and chemical nutrients injected back into the dust to satisfy the FDA (as in "helps build strong bodies 12 ways"). Most people don't care because to most people wheat doesn't have a big flavor profile unless you're making French and Italian breads that only have 4 ingredients and guess which is the biggest one. Bleaching also improves the tenderness of the final product and that's why it's great for things like Angel Food Cake.


So-called Artisan Bakeries care about this and go to the expense of buying Organic and Natural Flours, such as King Arthur, because they are neither bleached nor bromated. I think this makes a big difference but even I, with all my high-faluttin' artisanl baker Larnin', prefer to use "Cake" flour for things like Angel Food and Chinese Dim Sum. In Europe, flours have a completely different profile from American flours even though most of the wheat used in milling those French, German, Italian and, I don't know about Spain (Franco screwed up their bread production for decades) comes from this continent. It you're interested in this, go to the King Arthur web site and see all the varieties of flour that are available. They used to have a wonderful cake flour labeled "Guinevere", which was bleached but not bromated, but when the original family sold the company it was discontinued. Now their "Cake" flour product is their wonderful "Family" flour cut with some cornstarch (which is, BTW, the way French bakers make their own "Cake" flour. It works, but it's not the same as Swansdown or SaS.

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Post# 863630 , Reply# 22   1/23/2016 at 08:42 (934 days old) by polkanut (Wausau, WI )        

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I have a Wear-Ever aluminum loaf-type angel food pan that I use when I make mine.  It makes cutting & serving it so much easier for me because I can never get the wedges a uniform size.


The pan is 16" long, and is sometimes also called a Pullman.  The name "Pullman" was derived from its use in the compact kitchens of the">Pullman railway cars. Although the">Pullman Company is credited with inventing the lidded baking pans used to create the square loaves, square tin pans existed long before the railroad company. European breadmakers began using the pans in the early 18th century to minimize crust. However, the loaves were selected by Pullman for use on his trains. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.

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This post was last edited 01/23/2016 at 16:40
Post# 863680 , Reply# 23   1/23/2016 at 13:24 (934 days old) by norgeway (mocksville n c )        
RE Flour

If you can make biscuits with anything other than a soft winter wheat flour, more power to you LOL, I use Virginias Best Self Rising, or Adluh Self Rising, I use these old fashioned bleached flours because, one, they are much finer and make a much more delicate biscuit, two they ARE bleached and gray biscuits just are not appetizing, I use Swans Down for layer cakes, All Purpose for Pound cakes.

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