i just googled this question yesterday since i don't have a tube pan. u can confirm what it says, but i saw that the tube plays an essential role in distributing the heat. maybe a recipe can b adapted, but i got the impression that it would b cheaper to buy a tube pan than throw out baking mistakes trying to find the right adjustment.
Alan...you're right that pans with holes in the middle (tube, Bundt) help distribute heat. Their high walls also provide a surface for some batters (notably, sponge cakes and angel food cakes) to grip as they rise. That said, the lower height of layer cake or lasanga-tyoe pans (about half as high as tube pans) allows for heat diffusion and baking their cakes through. Both types of pans work well for regular cakes, so use what you gave it prefer. Tube pans work better for the cakes dependent on beaten eggs or whites to rise, so use them for those recipes.
Joanna - depending on the size of your tube pan and recipe, it may work or you many have a few cups leftover batter - which, bake in a small pan or 6-cup cupcake tin. For futures, get a chart converting pan sizes (many out there), so you can work with recipes you like in pans you have. Here's a link to one. http://dish.allrecipes.com/cake-pan-size-conversions/
Maida Heatter's Lemon Buttermilk Cake #2 | Genius Recipe calls for a tube pan. u can easily find the recipe but if u want i can post what it says about using a different pan.
if i simply put the batter into a 9" springform pan, what would b the result?
Alan, one thing I've learned is to make a recipe first the way it's written. Then, if I want and can figure out which direction, change things second time and following. Double the emphasis on that advice for experts like Maida Heatter (baking) and Genius recipes here (whatever they tackle). If you have no tube pan now, use something like an ovenproof glass to make a central air hole for heat.
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That said, the lower height of layer cake or lasanga-tyoe pans (about half as high as tube pans) allows for heat diffusion and baking their cakes through.
Both types of pans work well for regular cakes, so use what you gave it prefer.
Tube pans work better for the cakes dependent on beaten eggs or whites to rise, so use them for those recipes.
For futures, get a chart converting pan sizes (many out there), so you can work with recipes you like in pans you have.
Here's a link to one.
http://dish.allrecipes.com/cake-pan-size-conversions/
if i simply put the batter into a 9" springform pan, what would b the result?
If you have no tube pan now, use something like an ovenproof glass to make a central air hole for heat.