In my recent post about olive oil lemon cake baked in a springform pan, I noticed that some of you asked a very important question in the comments: what is a spring form pan?
Sometimes, I forget that when people read my blog, they might be as confused by some of the terminology that I use, just as I would be if I walked into a professional kitchen with no training and the chef started spewing orders at me.
Or, as confused as I get when I try to add numbers higher than I can count on my fingers.
We all have our crosses to bear.
In the name of ‘making life easier’ and more specifically, making cooking and baking easier, let’s talk about what a springform pan is and why in the world you would ever need one.
A springform pan is a type of bakeware that is composed of two pieces: sides that can be detached from the bottom. The base is round and the sides are secured with an interlocking clasp and opens and closes, securing and releasing the bottom of the pan from its sides.
To use the pan, you would prepare and fill it with your batter with the latch firmly closed. Once the contents have cooked and cooled, you run a butter knife around the side of the pan to loosen it and unhook the clasp. The cake remains on the pan’s base for easy serving.
If you’re not a frequent baker, why do you need this kind of pan? Well, here are a few recipes that have caught my eye.
Paccheri and Cheese with Peas and Mint from Bon Appétit
Tortilla and Black Bean Pie from Martha Stewart
Italian Sandwich Torte from Shugary Sweets
Herbed Spinach Torte in Potato Crust
Blueberry Muffin Cake from Cookies & Cups
Deep Dish Pecan Pie from Bake or Break
Peanut Butter Cup and Brownie Cheesecake from The Gold Lining Girl
Lemon Cheesecake with Blueberries from Tablespoon