Self-tutoring about baking: the tutor wonders why flour a cake pan.

Apparently there are two reasons to flour a cake pan:

1. Help support the batter as it rises against the pan.
2. We assume that the pan has been buttered before floured. Then the flour reduces the melting of the butter into the dough.

An idea I read is that, for a chocolate cake, you can dust the pan with cocoa instead of flour to serve the same purpose. Neat, eh?

Source:

www.finecooking.com

Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.