How to Use a Spring Baking Pan

A spring baking pan, which is more often referred to as a springform baking pan, is useful for making cakes that tend to stick inside a traditional pan, such as cheesecakes. It has two parts to it, a round, flat base and a detachable ring with a latch that forms a slightly larger or smaller circle and makes up the sides of the pan. Most springform pans are made of either aluminum or stainless steel and are usually 9 or 10 inches in diameter.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Spring baking pan
• Knife
• Foil or parchment paper (optional)
• Cake batter

1. Assemble the pan. Place the base on a flat surface and put the ring on top of it. Close the latch tightly to secure the two pieces together by pushing it in toward the center of the pan.

2. Line the bottom of the pan with parchment paper or foil if you're worried about leaks. Make sure this material covers the seam between the ring and the base.

3. Pour your cake batter into the pan just as you would with a traditional baking pan. Place your cake in the oven and bake it for the required time. Remove it from the oven and place it on the counter top to cool or, if it is a cheesecake, place it in the refrigerator. You do not need to set the pan upside down.

4. Wait at least half an hour. Then open the latch by pulling it toward you and pull the ring straight up to remove it. Loosen the cake from the base with a knife and transfer it to a serving platter.

5. Wash the pan with soap and water and dry it thoroughly. To ensure it is completely dry, place it in the oven at 250 degrees for 10 minutes. Leave the pan's latch open.

Tips & Warnings

• Get a pan with a waffled bottom, which has a slightly bumpy texture, if you plan on making cakes with cracker or crumb crusts. The texture helps the crumbs settle in place instead of sliding all over the pan.
• You can grease or flour this pan just as you would any other baking pan. There is little risk of leaks if it is put together properly.
• If you can't get the ring to fit tightly on the pan, it may be because it is upside down. Flip the ring over and try again.
• Don't open the latch until you're absolutely sure your cake is done. If you do any uncooked batter could leak out, collapsing your cake.
• Use oven mitts when removing the pan from the oven so you don't burn your hands.

References

• Catalogs.com

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