How to Use a Springform Pan to Bake a Cake

Springform pans facilitate the easy removal of cakes by using a two-piece configuration. The pan's base fits inside the springform pan's sides, which have a hinge and a latch that can be opened and removed separately from the pan's bottom. The cake can then be slid off the pan's bottom and onto a cooling rack or plate. Springform pans can be used in the same manner as standard cake pans.

Things You'll Need

• Two mixing bowls
• Whisk or egg beater
• 7 eggs
• 1 cup white granulated sugar
• 7 oz. semi-sweet chocolate chips
• 8 tbsp. of unsalted, sweet butter (one stick)
• 1 tsp. vanilla extract
• 1/8 tsp. lemon juice
• Rubber or plastic spatula
• Springform pan, oiled and floured

Instructions

1. Preheat the oven to 325 degrees F. Separate the egg yolks from the egg whites. Reserve the whites in a container.

2. Beat the egg yolks and 3/4 cup of sugar. Although the sugar granules will not entirely dissolve, ensure that they are fully incorporated into the egg whites.

3. Fill a one-quart saucepan 3/4 full with water and place over medium heat. Place a stainless steel mixing bowl on top of the saucepan. Add 7 oz. of semi-sweet chocolate chips and 8 tbsp. of sweet, unsalted butter to the mixing bowl. Thoroughly mix the butter and chocolate with a whisk.

4. Add 1 tsp. of vanilla extract and the warm chocolate and butter mixture gradually to the egg yolks and sugar in a separate mixing bowl. Whisk until incorporated. In a separate mixing bowl, beat the egg whites and 1/8 tsp. of lemon juice until soft peaks form. The soft peak stage is indicated by the peaks that form when the whisk is removed from the egg whites -- they will slightly droop. Add 1/4 cup of sugar and continue beating until the egg whites reach the stiff peak stage. The stiff peak stage is evidenced when the whisk is removed and the peaks remain upright. Using a rubber or plastic spatula, gently fold the egg white mixture into the chocolate mixture until incorporated.

5. Pour 3/4 of the cake batter slowly into the floured and oiled springform pan. Place in the oven and bake for approximately 35 minutes. Cooking times may vary slightly between ovens, so gauge the cake's doneness by lightly pressing its center. It will spring back when done. Add the remaining batter to the top of the cake when completely cooled.

References

• Cooks: Chocolate Souffle Cake
• "The Professional Chef, 8th Edition"; The Culinary Institute of America; 2006
• Catalogs: Using a Springform Pan