A springform pan is a special cake pan for delicate baked goods that need extra care to hold their shape when removed to a serving plate. The round, metal pans come in various sizes. There is a latch on the side of the pan that will release the side for removal, leaving the bottom to be removed separately. These pans are used mostly for cakes, torts, cheesecakes or coffee cakes. Some come with dimpled bottoms for easier removal. Purchase them at any kitchen supply store.
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Things you need
- Flat bladed butter knife
- Parchment paper (optional)
Cool the cake thoroughly after baking. For a very delicate cake, you may wish to refrigerate or even freeze before attempting to remove it from the pan.
Slide a flat-bladed knife, such as a butter knife, around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off the cake.
Flip the cake over onto a serving plate. Slide your knife gently between the bottom of the pan and the cake. Lift off the bottom of the pan. Peel off the parchment paper, if you used it.
Tips and warnings
- Line the bottom of the pan with parchment paper before pouring in the batter for added ease in removing your cake. For many cakes, simply using oil or oil spray will be sufficient.
- Buy darker springform pans for more even heat distribution.
- Flip the cake onto a serving plate by placing the plate lightly on top of the cake, then flipping while holding the serving plate and the bottom of the pan between both hands.
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