Why you grease angel food cake pans?

* Angel food cake relies on air pockets: The batter is whipped to incorporate air, which creates the light and airy texture. Greasing the pan would prevent the batter from clinging to the sides, resulting in a dense, flat cake.

* The pan acts as a mold: The uncoated pan allows the batter to climb the sides and create the characteristic dome shape. Grease would interfere with this process.

* The cake releases easily: Angel food cake batter is sticky and may seem like it will stick to the pan. However, once baked, the cake will shrink slightly as it cools, making it easy to release from the pan.

Instead of greasing, you should flour the pan. This creates a non-stick surface without preventing the batter from adhering to the sides.

Here's the process:

1. Wash and dry the pan thoroughly.

2. Sprinkle a light coating of flour in the pan.

3. Turn the pan upside down and tap it gently to remove any excess flour.

By following this method, you'll ensure a beautifully risen and airy angel food cake.