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Item # 4060-35-250 is an 8 inch aluminum angel food cake pan with a formed center tube, 60 fl oz capacity, built for foam cakes that depend on a tube pan to rise: angel food, chiffon, sponge, and light ring cakes. The center tube supports the batter as it climbs, and the heavy-gauge aluminum body bakes the delicate crumb evenly in a disposable, sell-in-the-pan format.
| Item # | Description | Capacity | Top Out | Top In | Bottom | Depth | Rim | Case Pack |
|---|---|---|---|---|---|---|---|---|
| 4060-35-250 | 8" Angel Food Cake Pan w/ Cup | 60 fl oz | 8 3/4" (222mm) | 7 15/16" (202mm) | 5 7/8" (149mm) | 3 5/32" (80mm) | FC | 250 |
Angel food cake is unforgiving about its pan. The batter has no fat and no chemical leavener—it rises on whipped egg white alone, and it needs a center tube for support and a bare metal wall to grip as it climbs. Item # 4060-35-250 delivers that geometry in a disposable format: an 8 inch tube pan in food-grade aluminum, so bakeries and fundraising bakers can produce true angel food and chiffon cakes without buying, washing, and storing rigid tube pans.
A foam batter poured into a plain round pan collapses under its own weight before the crumb sets. The formed tube at the center of this pan does two structural jobs: it gives the rising batter an inner wall to climb, doubling the grip surface, and it conducts heat into the middle of the ring so the center bakes through at the same rate as the outer edge. The result is the tall, even, tender crumb that defines the category.
Angel food recipes call for an ungreased pan so the batter can cling to the walls as it rises—and aluminum is the classic surface for exactly that reason. This pan is used bare, straight from the case. After baking, the cake releases with a thin knife run around the walls, or it can be sold, gifted, and served directly in the pan.
Thin, even aluminum is an advantage for foam cakes rather than a compromise: it heats quickly and uniformly, so the outer ring does not overbake while the center sets. The 3 5/32 inch wall gives the batter full climbing height for a 60 fl oz rise, and the full-curl rim keeps the pan round under the load and seats dome lids for covered sale.
Angel food and chiffon cakes are staples of bake sales, church fundraisers, and spring and summer bakery programs. The case of 250 pans at 16.5 lbs stages compactly, and the family includes a 10 inch format for larger rings plus deep round baking pans without the tube for standard batters.
