A springform pan is a piece of baking equipment typically used in the production of cheesecakes. In some cases, however, more traditional forms of cakes can also be baked in a springform pan. The removable sides of this piece of equipment means that removing the baked good is a snap! For best results, be sure to follow a few pieces of advice when baking with a springform pan.
Ensure Proper Assembly
When it comes to baking with a springform pan, one of the most important first steps involves the proper assembly of the item. The removable sides of most springform pans have a shallow lip located near the bottom, into which the bottom of the pan fits. Make sure that this bottom of the pan is securely placed inside this lip before adding any cake batter. Using a springform pan that has not been properly assemble can not only cause uneven baking, but can actually cause the entire pan to collapse during the cooking process. Taking a few minutes early on in the baking process can prevent serious headaches later on.
Grease the pan
Though the sides of most springform pans can be removed-making cake removal quite easy, greasing the pan prior to pouring in the cake batter is very important. While plain, old-fashioned butter and all-purpose flour are the traditional means to greasing a baking pan, Pam for Baking has gained popularity due to its ease of use. No matter which medium you use to grease your springform pan, make sure that all sides have been coated adequate before adding any cake batter. Failing to do this can cause the baked good to stick to the side of the pan, affecting its appearance and overall quality.
Allow Adequate Cooling Time
Allowing the finished cake or cheesecake to cool completely is essential before taking off the removable sides of a springform pan. The sides of the springform pan are what holds the cake together during cooling-and removing them while the cake is still hot or even warm can cause the product to crack, or even fall apart completely. Most baked goods take at least 30 minutes to cool completely, though the denser they are, the longer the cooling time may take. While some bakers may be anxious to sample their work, removing the sides of the springform pan before adequate cooling can been achieved is a recipe for disaster.
Use Care during Cake Removal
Once the cake has cooled completely, you can finally remove the sides of the springform pan. Even though you previously greased the sides of the pan, running a butter knife around the side of the pan is important before removal. In many cases, a small amount of cake batter may have gotten stuck to the side of the pan, regardless of greasing. Removing the sides of the pan without first running a knife around the edge may cause pieces of cake to tear or break off from the larger, finished product, resulting in major imperfections.