Why are foam type cakes usually baked in an ungreased tube type pan?
Foam cakes are baked in an ungreased pan so that the batter can adhere to the sides of the pan surface as it rises until the structure becomes set. (as proteins coagulate) The tube in the center of the pan allows circulation of heat during baking and helps support the delicate structure of the rising cake. The method is thought to produce a cake of greater volume. 2. What is the function(s) of the acid ingredient, cream of tartar in angel food cakes? The functions of the acid ingredient include: 1) Flavenoid pigments in flour, which are yellowish i alkaline mediums, become white in neutral or acidic mediums. The addition of cream of tartar produces a cake that is snowy white rather than creamy yellow. 2) Addition of an acid ingredient, along with the required extra beating, produces a cake of fine texture. The acid serves to stabilize the protein that collects at the air liquid interface in the foam. The stabilized protein film is able to last until the structure is set, resulting in b
