Features:

  • 2-PIECE CAKE PAN: This Chicago Metallic Angel Food cake pan is 9.5 inches in diameter and features a two-piece tube design, perfect for baking angel food and Bundt cakes; pan hold approximately 16 cups or can prepare one boxed cake mix.
  • CREATE BEAUTIFUL AND AIRY CAKES: When this pan is inverted, the feet allow the cake to evenly cool; air circulates underneath for easy release
  • NON-STICK COATING: Made from heavy-weight aluminized steel for superior heat conduction and even baking, this angel food cake pan set features an easy release, silicone based, non-stick coating for ease of baking and cleanup
  • MEASURMENTS: This pan measures 9.5-inch by 4-inch and is heat safe up to 450 degrees F (232 degrees C).
  • DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life.
Only one with the awesome design for cooling.

I missed the brilliance of the design and chose this pan for price and fast shipping when I realized I needed to bake two cakes and you can’t make an angel food cake in a bundt pan. But when I realized it’s designed to easily stand upside down while the cake cools... genius! It saves all the hassle I have gone through over the years making the cake stand upside down balanced on a bottle. So easy!

Good cake pan!

I've made angel food cake and chiffon cakes in this pan, both several times. Both types of cakes come out so pretty. Unlike another reviewer, my cakes (particularly chiffon, because it contains oil) did not slip out upon inversion. The cakes stayed in and remained so beautiful and fluffy after I took the cake out. Make sure you don't oil the sides, I don't see why it would slip out. The pan is very sturdy, both parts are heavy and solid. They clean up beautifully in the dishwasher (mine have been through at least 5 dishwasher washings) and they look brand new. I love Chicago Metallic. Oh, one thing to keep in mind is that the center funnel part is very slightly shorter than the "feet" on the pan, so when you invert, the inside funnel part does slide less than a quarter inch before it makes contact with the counter top. That's not a big concern for me, but some other bakers may not like it.

Best Angel Food Cake Pan

This is my 2nd pan. 1st one was used so much, the interior turned black. Got this exact one today and just took my angel food cake out of the oven. Turned out beautiful, just like the 1st pan. I was happy Amazon still sold this pan. I love the feet for upside down cooling.

LOVE IT!

My aunt (who has been cooking forever and quite possibly the best cook east of Mississippi-- *smiles*) gave me her cocunut pound cake recipe and she told me I had to use a tube pan--preferrably a two piece one. So I got to hunting one down and I am so glad I picked this one! The little feet were a little awkward for me, but I am sure that is just because I am not an experienced baker. The only other thing I would not is that make sure you put a cookie sheet or something under this pan when in the oven because it is a two-piece pan and there were probably five drops or so of batter that dripped out of the bottom. I really had my doubts how that thing was gonna hold up and not completely spill out in the oven--but it did great! The old fashioned pound cake turned out great!!! It cooked beautifully--and so smooth--it didn't stick at all! I am so glad I ordered this one and it worked great!! I will use again and again!

Evenly bakes

Fantastic angel food cake pan...the feet are great when turning over the pan. I use a cake tester tool and go around the entire cake, including the 2 pieces, and the pan isn’t scratched and the cake comes out clean.

Hard to Beat

Love this pan vs the old uncoated aluminum style, which was fine for angel food cake, but terrible at sealing for pound cake. This pan is very easy releasing and works well with either angel food or pound cake batter. No more slight leaks out the bottom. Have used this pan 6x so far and it is performing better than expected. Note that I do grease the pan each use to ensure absolute easy release..

Makes perfect angel food cake.

I like this cake pan because it has feet. For angel food cake to work it must be turned upside down to cool. When angel food cake pans don't have feet, people end up balancing them upside down on bottles (inserted in the hole) or balancing them upside down on cans. Sounds like a hassle. Having built in feet to stand the pan on as it cools upside down is obviously better, in my opinion. I have tasted lots of angel food cakes from different places. Finally, I bought this pan to try making one myself. It turned out perfectly and is the best angel food cake I've ever tasted.

This pan makes baking angel food cakes a snap!

I love angel food cake and make it several times a year. In the past, I've used my Bundt pan, which doesn't work as well as I'd like. Between the ridges around the sides and the stationary bottom, it can be challenging removing an angel food cake from the Bundt pan. I finally decided it was time to invest in a pan more suited to angel food cake. I chose the Chicago Metallic Non-Stick 2-Piece Angel Food Cake Pan with Feet. Having now used it, I can attest to its suitability for baking that dessert. The pan is just the right size for a standard angel food cake recipe. I used the receipt from my Betty Crocker cookbook and even fully baked, I still had room between the top of the cake and the top of the pan. If you've baked one of these cakes yourself, you know that the last instruction is to invert the cake in the pan until it is cool. The feet on this pan provide air flow underneath and allow the cake and pan to cool quicker when inverted. The best part of this pan is the removable bottom. Once the cake cools, I simply loosen the sides with a knife or spatula, then invert it over a plate and push the bottom through. Then I lift the bottom of the pan off the cake and it's ready to serve! Washing this pan is a snap. It does well in both the dishwasher and when washing by hand. Purchasing this pan has made my baking a lot easier and I couldn't be happier.

Size makes all the difference.

One half inch smaller than traditional Angel Food pans makes the biggest difference imaginable. Cakes are less likely to collapse from density or under cooking. Set temperature 25 degrees lower to make up for dark cooking surface or your cakes will brown to darkly.

Cooks Illustrated was right!

Most of the kitchen supplies I purchase are based on reviews by Cooks Illustrated and this cake pan was no exception. They were right again! It works very well, doesn't stick, and the little legs on the bottom help cool the cake. I also love that the bottom piece separates- it makes it so much easier to get the cake out!

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