Cake Pan Goop
10 minutes
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Sign in__notoc__ Cake goop, also called pan release, is an alternative to greasing and flouring cake pans, or buying commercial sprays. It is particularly useful for Bundt pans and other complex shapes.
Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- Gluten-free flour substitutes can be used in this recipe. However, you may want to make and test a small amount with your preferred flour substitute, to see whether that particular blend of flours is
- Butter can be used instead of the shortening. However, it must be stored in the refrigerator, and the shelf life is reduced to the shelf life of your butter (usually three months or less).
- Unsweetened cocoa powder can be substituted for up to half of the flour. Sift (or at least stir) the cocoa and flour together before adding. This is handy if you are baking a chocolate cake and don't
- ½ cup / 100 g Vegetable oil or another neutral-flavored oil
- ½ cup / 90 g Vegetable shortening
- ½ cup / 60 g All-purpose flour
Method
- Stir together the oil and shortening. This can be done with a spoon, a whisk, or an electric mixer.
- Add the flour and stir until mostly smooth. Don't worry about trying to get every little lump out.
- When a recipe says to prepare the cake pan by greasing and flouring it, or by spraying it with a cooking spray containing flour, instead use a brush to spread a thin layer of cake goop on the bottom and sides of the pan. If the pan has intricate details, be sure that the goop has gotten into the crevices. Then, pour in the cake batter, and bake as usual.