Originally Posted by boufa06
The hollow central tube lets heat get into the center of the cake allowing for more uniform baking. Such a pan is used for baking angel food cake, pound, and sponge cakes. For easy removal of the cake from the pan, it is best to go for non-stick with a loose bottom.
Aside from angel food, the only other cakes I can remember using such a shape were fruitcakes (yes, now you've met possibly the only person in the world who actually likes
fruitcakes), and would like to try my hand at one - this is why the question about things which must be baked in such pans - is there an upper limit on the size of pan loaf for these, anything larger must/should employ a tube or bundt pan.
And, while I'm here - the angel food ones, in my limited experience, use deeper pans with a small tapered hole, and the fruitcakes use much shallower pans with a larger and straight-walled hole.
Does it matter which shape is used for which batter?
Does the shape of of one style have, properly, a different name than the other, and, if so, which is which?