Springform Baking Pans--Has Anyone Here Heard Of?
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eurekastar
Well-known member
I have a set of them in various sizes. They're probably most often used for cheese cake. I also use them for crumb cake and coffee cakes with toppings when I don't want to leave the cake in the pan. The spring form is useful in that case because flipping it out of the tin will ruin the topping!
As the linked article says, the outer "ring" of the pan unlatches to open and remove from the base which avoids potential damage or tearing to delicate items such as cheesescake and quiche and ice cream cakes vs. flipping the pan over and dropping the cake out of it. I have a set, although I haven't baked a cheesecake in some years.
I have a numer of them...
Available pretty much everywhere in all kinds of sizes and a few shapes. Some claim to be waterproof for use in a water bath but they will not be. Always wrap in a big sheet of foil if using a water bath.
Available pretty much everywhere in all kinds of sizes and a few shapes. Some claim to be waterproof for use in a water bath but they will not be. Always wrap in a big sheet of foil if using a water bath.
The pan may also need to be lined with parchment paper for thin batters. I once baked a no-crust cheesecake which didn't call for a water bath and the instructions didn't state to line the pan and it leaked until the batter set sufficiently. Wrapping the exterior with foil may also have worked in that instance.
These are the standard cake pans here in Germany
Main idea is that even if stuff sticks somewhat, removal is usually not destructive as you can just lift away the ring.
Further, it makes removing goods without inverting a lot easier - just slide off bottom onto cooling rack.
If something just dosen't budge in a normal pan, you can't do much more than running knife around edge.
Here, you can do that, remove the ring and then access the way bigger bottom for loosening - the higher surface area there mean that's usually the area where most stickage originates.
Even many cakes with multiple layers start in these no matter how delicate the good.
Gives perfect circles, no leakage and easy removal with perfect edges.
A lot of these claim "non-stick".
Don't trust that. Always grease, and, if particular situation requires, either line with baking paper or coat with sugar, bread crumbs or flour.
For best removal, let cool for 15-30min - depending on good you might be ok to remove the ring immediately if the good is relatively solid, but you can wait.
Then open ring carefully - if particular stickage is observed take knife and run around edge.
Then loosen from base with knife, lift entire thing, and slide onto rack.
On certain goods if left to cool completely while still in form condensation might form between good and edge.
Main idea is that even if stuff sticks somewhat, removal is usually not destructive as you can just lift away the ring.
Further, it makes removing goods without inverting a lot easier - just slide off bottom onto cooling rack.
If something just dosen't budge in a normal pan, you can't do much more than running knife around edge.
Here, you can do that, remove the ring and then access the way bigger bottom for loosening - the higher surface area there mean that's usually the area where most stickage originates.
Even many cakes with multiple layers start in these no matter how delicate the good.
Gives perfect circles, no leakage and easy removal with perfect edges.
A lot of these claim "non-stick".
Don't trust that. Always grease, and, if particular situation requires, either line with baking paper or coat with sugar, bread crumbs or flour.
For best removal, let cool for 15-30min - depending on good you might be ok to remove the ring immediately if the good is relatively solid, but you can wait.
Then open ring carefully - if particular stickage is observed take knife and run around edge.
Then loosen from base with knife, lift entire thing, and slide onto rack.
On certain goods if left to cool completely while still in form condensation might form between good and edge.
No,don't aways grease...
it depends on what you are baking. Cheese cake do not get greased, need to climb up the sides.
it depends on what you are baking. Cheese cake do not get greased, need to climb up the sides.
Depends on recipe
But I always had to grease mine.
Some recipes might be different there.
In these cases, greasing the form and adding backing paper along the bottom and possibly the sides is an alternative.
But yeah, sorry about not making that clearer and considering the full picture.
My bad and thanks for the correction!
But I always had to grease mine.
Some recipes might be different there.
In these cases, greasing the form and adding backing paper along the bottom and possibly the sides is an alternative.
But yeah, sorry about not making that clearer and considering the full picture.
My bad and thanks for the correction!
I do generally line the bottom of springform pans with parchment so as to avoid scoring the pan when cutting the cheese cake.
I also make chiffon cakes in a tube pan that as a removable base/tube - a kind of relative of a springform pan. With these cakes it's imperative not to have any grease on any part of the pan. Point is follow whatever the recipe dictates.
I also make chiffon cakes in a tube pan that as a removable base/tube - a kind of relative of a springform pan. With these cakes it's imperative not to have any grease on any part of the pan. Point is follow whatever the recipe dictates.
I've always referred to those tube pans with the removable base/tube as an angel food cake pan.
No fat
I use fat to stick down the parchment.
First brush what ever surface to be lined with fat.
Then put the parchment on top - that keeps it from moving, especially helpful for the sides.
Though if you only want to line the bottom and pin the paper between the ring and bottom (so remove ring, place parchment on top of base, place ring on top and clamp) you don't have to bother with cutting correct dimensions or sticking the paper down.
If you have pre cut rectangular paper sheets for baking trays, usually, pinning the paper in and then trimming the excess usually leaves you with just enough trimmings to line the ring aswell.
My grandma inherited most of her forms from her mother.
They are still perfectly usable and have some sizes that are hard to come by today (32cm 12,5" wide but very low - perfect for biscuits for layer cakes).
Found that with our ovens, if you use convection and have a very deep pan not very full that browning tends to be slower but rise is a little more even.
If you use normal bake, our ovens use the upper element aswell, so that is better if you want some browning regardless of pan you use.
I use fat to stick down the parchment.
First brush what ever surface to be lined with fat.
Then put the parchment on top - that keeps it from moving, especially helpful for the sides.
Though if you only want to line the bottom and pin the paper between the ring and bottom (so remove ring, place parchment on top of base, place ring on top and clamp) you don't have to bother with cutting correct dimensions or sticking the paper down.
If you have pre cut rectangular paper sheets for baking trays, usually, pinning the paper in and then trimming the excess usually leaves you with just enough trimmings to line the ring aswell.
My grandma inherited most of her forms from her mother.
They are still perfectly usable and have some sizes that are hard to come by today (32cm 12,5" wide but very low - perfect for biscuits for layer cakes).
Found that with our ovens, if you use convection and have a very deep pan not very full that browning tends to be slower but rise is a little more even.
If you use normal bake, our ovens use the upper element aswell, so that is better if you want some browning regardless of pan you use.
I have several spring form pans, the best one is a more expensive one from Kaiser, I bought it because it was advertised as non-leaking and so far it never did. I always lined and buttered them. I start with buttering it and then put parchment paper (larger than the bottom) over it. I rub it over the buttered bottom and then turn it over so both sides of the paper are buttered. Then I close the form and the paper is stuck between both parts. I cut off the paper that sticks out and the form is ready to use. Depending on the recipe I might line the sides too, but I don't always do that.
Overhere in the Netherlands you hardly see spring forms any more without a coating. It wouldn't make sense not to line and/or grease pans with a coating. If you have one you could put it upside down when it comes out of the oven, but it's a practice I've only seen in American recipes for Angel food cake.
Also very rare are Angel Food cake pans. It's a typical American thing I think. You can only find them here in some Asian supermarkets or Indonesian Toko's that carry more American products. More often used are Bundt cake pans. Ofcourse they have to be greased and flowered before use unlike and Angel Food cake one.
My Bosch combo oven/microwave is around 20 years old now and doesn't heat up well when on the mode with top and bottom oven engaged. I suspect that the top element is not working anymore. The bottom element has been replaced in the past, not sure if I want to make costs on it for another repair. It still works well on the circulation mode, it's not really a fan oven then, but it's close. I have looked into freestanding oven/microwave combos, but the choice is very limited. Especially for combo's without a turn table and preferrably not only with forced air.
Overhere in the Netherlands you hardly see spring forms any more without a coating. It wouldn't make sense not to line and/or grease pans with a coating. If you have one you could put it upside down when it comes out of the oven, but it's a practice I've only seen in American recipes for Angel food cake.
Also very rare are Angel Food cake pans. It's a typical American thing I think. You can only find them here in some Asian supermarkets or Indonesian Toko's that carry more American products. More often used are Bundt cake pans. Ofcourse they have to be greased and flowered before use unlike and Angel Food cake one.
My Bosch combo oven/microwave is around 20 years old now and doesn't heat up well when on the mode with top and bottom oven engaged. I suspect that the top element is not working anymore. The bottom element has been replaced in the past, not sure if I want to make costs on it for another repair. It still works well on the circulation mode, it's not really a fan oven then, but it's close. I have looked into freestanding oven/microwave combos, but the choice is very limited. Especially for combo's without a turn table and preferrably not only with forced air.
In many years of making cheese cakes I've never had an issue of the filling leaking out, the issue is water getting in when using a water bath. Lately I've been baking using convection and a bit lower temps and avoiding the water bath. For me the jury is still out, the texture is a bit different, not sure how much that matters depends on what you are used to.
Whenever I use a springform pan in a water bath I wrap the outside of the bottom and sides of the pan with heavy duty aluminum foil. This keeps the water out.
Eddie
Eddie
It depends on the thickness of the batter if ir will leak or not. Also something like a Graham cracker crust helps.
Have you ever tried baking a cheese cake in a slow cooker? Ofcourse you need a bigger size slow cooker and a small spring form.
Have you ever tried baking a cheese cake in a slow cooker? Ofcourse you need a bigger size slow cooker and a small spring form.
I've done a cheesecake in a 6 or 7" diameter springform pan in a crock pot. Excellent cheesecake. Creates a moist environment like a steam oven.
Here's Bob's recipe for an Amaretto cheesecake copied from his original post:
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
PREPARATION:
Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more.
Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
PREPARATION:
Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more.
Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
vacerator
Well-known member
A springform pan
has a latch to lock in the batter. Then you release once it's cooled. Great for cheesecakes.
I line mine with parchmen paper and butter it over so the cakes don't stick.
Tucking the parchemnt underneath the bottom makes a tighter seal.
I got a triple loaf baguette pan last week from Amazon. Works great. Has air holes.
The pricier ones even have tops.
has a latch to lock in the batter. Then you release once it's cooled. Great for cheesecakes.
I line mine with parchmen paper and butter it over so the cakes don't stick.
Tucking the parchemnt underneath the bottom makes a tighter seal.
I got a triple loaf baguette pan last week from Amazon. Works great. Has air holes.
The pricier ones even have tops.
Just made my Easter Cheesecake. Cheesecake are better if the ripen for 2 or 3 days. It's a pretty simple recipe but so good. I top it with an assortment of fruit and a clear glaze.
Recipe:
Prepare a 10" spring form pan with a basic graham cracker crust.
In a large mixer bowl mix 5 8Oz. room temp cream cheese till smooth.
In small bowl combine 1 3/4 c. sugar, 3 T flour, zest of 1 lemon and zest of 1/2 orange, mix well.
Slowly add sugar mixture to cream cheese.
Add 5 room temp eggs and 2 egg yolks, one at a time mixing well after each addition.
Add 1/4c heavy cream. Pour into prepared pan.
Bake at 500 degrees for 10 minutes, reduce heat to 200 degrees and bake about an hour till internal temp is 150 degrees in the middle of the center of the cake. Cool.
Cover tightly and refrigerate for a day or more, top as desired.
Here is a picture from a couple of years ago:
Recipe:
Prepare a 10" spring form pan with a basic graham cracker crust.
In a large mixer bowl mix 5 8Oz. room temp cream cheese till smooth.
In small bowl combine 1 3/4 c. sugar, 3 T flour, zest of 1 lemon and zest of 1/2 orange, mix well.
Slowly add sugar mixture to cream cheese.
Add 5 room temp eggs and 2 egg yolks, one at a time mixing well after each addition.
Add 1/4c heavy cream. Pour into prepared pan.
Bake at 500 degrees for 10 minutes, reduce heat to 200 degrees and bake about an hour till internal temp is 150 degrees in the middle of the center of the cake. Cool.
Cover tightly and refrigerate for a day or more, top as desired.
Here is a picture from a couple of years ago:
