Ungreased Pans

Angel food cakes and chiffon cakes require ungreased pans. As the cake bakes and the whipped eggs rise and set, the ungreased surface offers something for the eggs in the cake to cling to, allowing the cake to “climb” and hold as it bakes. A greased pan would cause the batter to slide down, resulting in a flat and dense cake. Pies and tarts are typically baked in ungreased pans so that the pastry does not slide or shrink down the pan. Sprinkle a little flour on the bottom of a pie plate or tart shell before lining it with pastry to help slices come away easily.