What are the advantages of a round cake pan compared to an equally-sized round springform pan?
Thank you.
By E_M
on Nov 12, 2011 08:44 AM
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I recently picked up some springform pans at a thrift store to try them out. I can see where they could come in handy for some cakes that tend to stick. Run a knife around the circumference, then pop the ring off. After it is off , separate the bottom with a long spatula, or knife. I was also thinking of possibly using it for a flan too.
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Absolutely do NOT use a springform pan for flan. They are not meant to hold liquid, even high-end ones.
I tried to make flan in one a few weeks ago and it was a DISASTER. Half the liquid seeped out into the bain-marie before I caught it. Such a nightmare.
That said, they're amazing for things like cheesecakes and cakes with thick batters.
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Many springform pans leak. Especially the cheap ones. I have a more expensive imported one I got from Williams Sonoma, but even that isn't perfect. I have some deeper- sized round cake pans, that when I use with parchment keeps cakes from sticking. The springform pans are much deeper though so they have their uses. I use mine for homemade ice cream cakes.
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The ones I found at SAVERS were made in Germany, a lot of them are Taiwan, so check the markings. Mine feel a lot more solid than the Taiwanese ones. They were only a couple of bucks on a half off day, so cheap to experiment with.
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Mine is this one, Kaiser LeForme, $47.95.
http://www.williams-sonoma.com/search...
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Just looked at mine, both are Kaiser, but silver in color, and minus the extra wide base. One is 10", and the other is 11" . The 10" one also came with a bundt / ring type cake insert. They are marked $4.99, and $5.99 and I picked them up on a half price day for that colored tag. I did not realize that they were so expensive, and I have seen this brand a few times on the racks. Being a tool maker I look for quality, and I could definitely see the difference between these, and the Taiwanese / Chinese made ones. It is also why i have commercial Hobart equipment in my kitchen. My A-120 mixer makes short work of pumpkin pies for the holidays. 8 at a time is no problem.
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OK, now THAT springform design I like. I am a big fan of multi-use items. I will put this one on my list. Now, if I also get a regular cake pan...how many ways can I use *that*?
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I saw a package of flat bottoms for a springform pan that contained several designs ; teddy bear, heart, Christmas tree, etc. that would be on the top when flipped over.
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I love my Kaisers and since they leak for cakes and tiramisus I just put a sheet of parchment over the bottom and snap it in place (letting it stick out all around). This helps with cake removal, too, and I just trim the edges afterward. They're more versatile than my cake pans, but I like the rounded cake edges from the cake pans better.
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Usually Std. round cake pans are a heavier guage of aluminum than springforms.
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When using a round cake pan, one usually removes the cake from the pan by inverting it onto a rack or a plate, and often the cake is turned back over so the top is once again on top. A springform pan is usually used for cakes that can't be inverted for removal from the pan, like a cheesecake. So usually the two kinds of pans are not interchangeable, but it depends on the recipe. Usually if a recipe calls for a springform pan, that is the best pan to use. I've not made a regular cake recipe in a springform pan, because I have round cake pans so no need to use anything else.
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Right, the most use I have gotten from my springform pan has been for classic New York deli style cheesecake, and for that it is indespensible.
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I not infrequently use a springform to bake various cakes that necessitate a deeper cake pan, because I don't have round pans that are 2 inches deep or more. I don't have space to store lots of pans, so the springforms do double duty for me, where they're demanded and also where a removable bottom isn't necessary, but deeper sides are. I will remove the sides and then invert the cake if necessary (e.g., to peel off parchment). I don't have the wide-base pans Trish does, but have not had problems with leakage. I have also found using a springform a virtue when baking some tortes with a fragile crumb, because there is more control in removing them from the pan.
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On the same track, I once wanted to make a quick Boston Cream Pie using a yellow cake mix as the base. I decided to make it in the spring form pan rather than individual layers. When it was done and cooled, I sliced it into three layers and put it back in the pan with the custard filling in between and chocolate ganache on top. I stored it in the pan in the fridge till serving. When I opened it up, wow, it looked perfect, like something out of a magazine. Everything was perfectly smooth and even. A great look.
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