Loose-bottomed or spring-form tins do make it easier to lever your cake from the tin, but it is still worth preparing them with grease, flour and greaseproof paper as instructed by the recipe.
A loose-bottomed or springform tin is preferable to help release the sponges easily. We are also big fans of non-stick, although we’d still recommend you line your cake tins with a circle of baking paper. The sizes we usually suggest for our layer cake recipes are 20-25cm/8-10in diameter.
Do you need to line the sides of a cake tin? You don’t have to line the sides of a cake tin with baking parchment or greaseproof paper however it does stop the cake from burning around the outside and it stops the cake from sticking to the edges too.
Both springform and removable (or loose) bottom pans are perfect when you don’t want to turn your baked creation upside down for removal. They are ideal for presentation. You can add streusel or fruit to the top of your cake prior to serving.
What is a loose base cake tin?
A cake tin with straight sides that has a removable base to ensure the cooked cake can be easily removed from the tin. Loose bottomed cake tins are usually round, but rectangular tins are also available.
Aluminum Foil Wrap
Depending on the thickness of your batter, the parchment paper lining should keep most leaks at bay. If you are using a particularly thin batter, you can wrap the pan’s base in aluminum foil (or saran wrap) to at least catch leaks and prevent a mess in the oven.
Though technically you can face the bottom either way, professional bakers recommend dimple side down (concave side down). The reasoning is removing the cake will be easier without the lip in the way of your cake server.
Grease the inside of the tin with vegetable oil or non-stock baking spray. Place the tin on a sheet of baking parchment on top of a sheet of foil. Scrunch the foil up tightly around the sides to make a kind of base for the tin.
Will cake batter leak in a springform pan?
We don’t suggest using cake batter in a springform pan. Since the bottom and sides of the pan do not have a strong seal, there’s a chance your batter can leak out and all over your oven.
These pans also took longer to clean because pound cake batter pooled on the undersides of the pans. Fortunately, our favorite tube pan with a removable bottom didn’t leak at all—its bottom fit snugly against the pan’s walls, minimizing the gap and preventing batter from escaping.
Can you bake a regular cake in a tube pan?
Tube pans are most often used to bake angel food cakes. … It is not as vital for regular cake recipes. Skip this step if you are making angel food cake. For other cake recipes, spray the inside of the tube pan with Baker’s Joy or cooking spray.
Can I use a loaf pan instead of a tube pan?
And “loaf pans and tube pans are a little interchangeable,” says Medrich, “because they are both deep and aren’t wide and expansive, but then you have to compare how much volume they hold.” … If that 9-inch pan is 25 percent bigger, all you have to do is increase the recipe by 25 percent.