Non-stick Carbon Steel Round Springform Cake Pans Set

Feature of the product round Springform Pan:

1. Item no.: 04100479/04100160/04100476/04100477/04100478/04100480

2. Product size: D18*7cm/ D20*7cm/ D22*7cm/ D24*7cm/ D26*7cm/ D28*7cm

3. CBM: 12pcs/0.031cbm/ 12pcs/0.037cbm/ 12pcs/0.045cbm/ 12pcs/0.050cbm/ 12pcs/0.054cbm/ 12pcs/0.063cbm/

4. Customized size is accepted.

5. Customized packing is welcome

6. Customized logos and designs are accepted

7. OEM orders are welcome









SPRINGFORM PAN






A springform pan is a type of bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls.










A Springform Cake Pan gives you extra control over the baking of delicate types of cake, such as cheesecake or flourless chocolate cake. Both types of cake require you to handle them as little as possible after baking, which springform cake pans make possible. With a normal Cake Pan, you tip the cake upside down onto a rack to cool. A springform pan allows the cake to remain right-side up. Instead of removing the cake from the pan, you remove the pan from the cake.






SEVEN STEPS TO USE A SPRINGFORM PAN












1) Pull the latch on the side of your springform pan up to release the walls of the pan. If the bottom is in the pan, it will come out when you do this. Practice opening and closing the latch a few times, fitting the pan bottom into the notch at the base of the pan, so that it locks in place when you close the latch.

2) Reassemble the pan, with the pan's bottom locked in position. Move the bottom around to make sure it is firmly in the notch. Sometimes, it may look like it's in even when it's not, which can lead to ruined cakes; if it doesn't move at all, you've got it positioned properly.


3) Butter the bottom and sides of the pan thoroughly. Hold the pan up to the light and turn it as you work, so that you can clearly see where you need to put the butter.


4) Put a little flour or cocoa powder in the pan and tilt it all around, so that the powder sticks to the butter and dusts the entire interior of the pan. Use flour for light-colored cakes, and cocoa powder for chocolate cakes.


5) Cut a circle of parchment paper to fit the bottom of the pan. Trace the bottom onto the parchment paper, then cut the circle out with a sharp knife or kitchen shears.


6) Fill the pan with your cake batter and bake according to your recipe's instructions. Cool the cake in the pan if your recipe requires it.


7) Open the latch on the side of the pan and gently pull the sides of the pan up and away from the cake. Slide an offset spatula underneath the parchment paper layer -- between it and your pan bottom -- all the way around the bottom of the cake. Pull the parchment paper and carefully use it to slide your cake from the pan bottom onto a plate.

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Product Categories : Carbon Steel Bakeware > Springform Pan