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Otherwise easily toppled recipes are made possible by the detachable rim of a springform cake tin. Before filling a springform pan with ingredients, you might wonder if you have to line the pan. We’ve researched how to use a springform pan to get the answer for you.
Most springform cake tins are finished with a non-stick coating, but experienced bakers will caution that you should still line the bottom and sides to guarantee easy retrieval. Recipes will also specify whether to grease or line the springform cake tin.
Keep reading to learn how to line a springform pan. We’ll also suggest alternative bakeware to use if you don’t already have a springform pan.
How Do I Line A Springform Cake Tin?
The circular-shaped springform pan has two pieces — a flat base and a form-fitting top rim. By unlatching the rim, you can detach it from the base to expose the sides of your cake.
A springform pan is ideal for preparing delicately layered recipes like cheesecakes, tarts, ice cream cakes, trifles, and deep-dish pies. Because the top rim of the pan detaches, it lets you effortlessly retrieve set cakes and pies without scraping away baked-on edges.
Prepare to bake, cool, and freeze your springform pan recipes by first lining the pan. A liner ensures food won’t stick as you release the rim. Let’s take a look at various lining techniques so that you can pick the method that works best for you.
The Grease & Stick Method
This method can be used to line the base and outer rim of the springform pan. It is a good way to also create a tight seal between the base and rim to prevent leaks.
You’ll need to gather parchment paper, scissors, and either a baking spray or other spreadable grease. To get started, disassemble your springform pan and then:
- Grease the bottom of the pan.
- Use a sheet of parchment paper larger than the base cover the base.
- Press gently to smooth the paper, lining the base. Leave the overhanging edges of the paper.
- Secure the rim onto the lined base overtop of the overhanging paper edge, and lock into place. Now, trim the overhanging edge.
- Cut a sheet of parchment paper in half to create two long strips.
- Grease the rim of the pan.
- Place each strip into the pan along the rim.
- Press gently to smooth the strips, lining the rim. Leave the overhanging top edge of the paper.
The Cut & Set-Into-Place Method
This method can be used to line the base and outer rim of the springform pan. You’ll need to gather parchment paper, scissors, and a pencil. Disassemble your springform pan, and follow these simple steps:
- Place the base of the pan atop a sheet of parchment paper larger than the base, and use a pencil to trace an outline of the base.
- Cut the tracing from the parchment paper.
- Secure the rim of the pan onto the base and lock it into place.
- Set the circular-shaped sheet of parchment paper into the pan to line the base.
- Cut a sheet of parchment paper in half to make two long strips.
- On each paper strip, fold back one edge of the paper approximately 1-inch.
- Use the scissors to snip multiple closely-spaced cuts along the folded edge.
- Place each strip into the pan along the rim with the snipped edge at the base. You’ll notice the snipped bottom edge of paper curves to take the shape of the springform pan and stay in place.
The Cover & Secure Method
This method can be used to line just the base of a non-stick springform pan. It works well to prevent leaks by creating a tight seal between the base and rim of the pan.
You’ll need to gather parchment paper and scissors. Disassemble your springform pan to start, then:
- Using a sheet of parchment paper larger than the base, cover the base of the pan.
- Secure the rim of the pan onto the base overtop of the overhanging paper edge, and lock it into place.
- Trim the overhanging edge of parchment paper from the base.
Can I Line My Springform Pan With Parchment Paper?
Because parchment paper is heat-resistant, it is a safe liner to use for baking inside of a springform pan. Non-stick properties also make parchment paper a good choice for lining a springform pan for cooling and freezing foods.
To learn more about parchment paper and other liner alternatives, check out our post 5 Easy Baking Paper Sheets Alternatives.
What Can I Use If I Don’t Have A Springform Pan?
You can still enjoy springform recipes by using alternative bakeware. Let’s discuss the best ways to modify other types of pans so you can successfully retrieve springform cakes and pies.
Pliable, non-stick silicone is ideal for retrieving baked goods without stuck-on edges. Because the pan bends, you can gently pry out foods. Silicone does not always stand up to springform recipes because ingredients can easily collapse inside the wobbly rim.
Place the silicone bakeware on top of a cookie sheet before filling and baking so that you can transfer the recipe to/from the oven by moving the entire sturdy cookie sheet base.
If you are worried about retrieving your springform recipe from silicone bakeware, freeze it after baking. You can pop the frozen food out of the silicone bakeware with one smooth push.
Lined Cake Pan
A cake pan is an obvious alternative to a springform pan because it is a similar shape and height. For easy retrieval, line a cake pan with parchment paper just as you would a springform pan.
If your recipe has a solid top layer, like a cake or a tart, retrieve by turning the pan upside down. Use a cooling rack to cover the top of the pan. Firmly hold the rack against the top as you turn over the pan.
Set the rack and overturned pan down together on the countertop. Tap gently on the base and sides of the pan to loosen the edges. Lightly pull the pan away to leave your cake or tart exposed on the cooling rack.
Lined Pie Pan
A pie pan works in a pinch as an alternative to a springform pan. Keep in mind that a pie pan is shallower, so you may not be able to add as much filling as you normally would in a springform pan. Line the base and sides of a pie pan as you would for a springform pan for easy retrieval. You can also upturn the pie pan to retrieve, as we’ve previously suggested for a cake pan.
Disposable Aluminum Pan
Similar to the shape of a pie pan, a disposable aluminum pan is non-stick, and it flexes so that you can easily remove springform recipes. Keep in mind this pan is shallow, so you might use less filling than you typically do with a springform pan.
Freeze after baking, as with silicone bakeware, for smooth retrieval. With this pan you can also try the upturned retrieval technique by using a cooling rack to support solidly topped recipes.
You always have options when it comes to bakeware. Check out our post Types Of Pots And Pans for even more alternatives that might already be in your kitchen.
Do You Grease A Springform Pan For Cheesecake?
Most cheesecake recipes call for either greasing or lining the springform pan. Even if you have a non-stick springform pan, you should at least grease the pan for a flawless cheesecake retrieval. Butter is most commonly used for cheesecakes, but you can also use Crisco because it will not alter the flavor of the cheesecake.
Because the springform pan is two separate pieces, it does have the potential to leak. For cheesecakes, this means that your batter could leak out and water from the bain-marie (or water bath) could leak in.
A parchment paper lining can help to seal between the base and rim of the pan. After lining the pan, use either aluminum foil or saran/plastic wrap to wrap the base. Use a large enough piece so that the overextending edges will fold up along the outside of the rim. Do not fill the bain-marie over the topmost edges of the wrap.
Test your springform skills with this recipe for The Cheesecake Factory’s Original Cheesecake.
Grab your pan-lining paper and utensils to prep that springform pan so you can start baking!