Springform pans are in two sections: the bottom and surrounding band or rim. The rim attaches to the bottom with a spring. When the baking process is finished, the spring is released and the rim is removed from the bottom, leaving an attractive smooth sided confection. Springform pans are used for cheesecakes, tarts and ice cream cakes.
- Skill level:
- Moderately Easy
Things you need
- Waxed paper
- Baking tray
- Cooking oil spray
- Aluminium foil
Put the pan on a sheet of waxed or parchment paper and trace the bottom on the paper. Cut out the traced circle.
Spread a teaspoon of butter evenly on the inside bottom of the pan. Spread another on the band.
Place the circle of paper inside the bottom and press it down on the butter. Butter the top of the paper. Sprinkle a tablespoon of flour on the bottom of the pan on top of the buttered paper. Swirl the pan so the flour adheres to all of the paper. Dump out the excess.
Pat the crust into the bottom of the pan. Fill with the cake mixture.
Inside the Pan
Cut a square of heavy duty aluminium foil that is large enough to wrap the outside of the pan at least halfway up the pan.
Place the pan on the foil.
Bring the edges of the foil up and around the outside of the pan. Some recipes call for setting the pan in water so the filling cooks evenly. Wrapping the foil around the pan keeps the water from getting inside the pan.
Outside the Pan
Tips and warnings
- Place the pan on a cooking sheet sprayed with cooking spray to catch any leakage from the pan. The cooking oil keeps the drippings from sticking.
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