How to Bake Cakes in Springform Pans

Springform pans are special cake pans that have a hinge around the edge for easy removal around the sides of a cake. These pans are excellent for use with cakes and desserts that cannot be inverted to remove them from pans. The sides can be snapped shut or opened using an attached hinge and lever. When opened, the base can be inserted. When closed, it creates a tight fit. After baking, the cake is often left on the base for serving.

Things You'll Need

• Cake or dessert recipe
• Crust or base for the dessert, if using
• Springform pan
• Aluminum foil
• Baking pan

Instructions

1. Prepare the cake recipe as directed. If using a crust or a base for the cake, prepare that as well.

2. Attach the base to the sides of the springform pan by aligning the bottom into the groove and pulling the lever tight to lock the hinge in place.

3. Pull some aluminum foil from a roll but do not cut it. Place the springform pan on the sheet and center the pan on foil. Remove the pan, double the amount of foil, then cut. Fold the sheet in half and wrap it around the bottom of the springform pan.

4. Spoon in crust, if using, onto the bottom of the pan. Press to pack the crust. Add cake filling and level.

5. Place the filled springform pan on a flat sheet pan placed in a preheated oven. Bake as directed or until the cake tests done.

6. Remove the cake from the oven and set on a heat-proof counter and let cool until room temperature. Lift the springform pan side lever to loosen the hinge. Gently loosen the sides of the pan and remove. Serve the cake or chill until serving time.

Tips & Warnings

• Foil is often added to the bottom of a springform pan to prevent any leaks from occurring.

• If springform pan sides are removed too soon after baking, the sides of your cake may bow outward.

References

• Different Recipes Using Springform Pans