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Topic: Recipe question  (Read 1113 times)

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Recipe question
« on: March 10, 2006, 03:00:40 PM »
When someone says 'butter and line a 21cm springform tin', do they mean to line the bottom of the tin with parchment paper, line the whole thing?   ???
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Re: Recipe question
« Reply #1 on: March 10, 2006, 03:19:25 PM »
normally just the bottom...

but it would depend on if it's a really runny batter...or very sticky ...



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Re: Recipe question
« Reply #2 on: March 10, 2006, 03:27:31 PM »
Hmm, this is the recipe:

http://nigella.com/recipes/recipe.asp?article=174

Have some clementines to use up before they go bad.

If it helps, my tin is Teflon coated.
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Re: Recipe question
« Reply #3 on: March 10, 2006, 03:38:36 PM »
Hmm... well....

you would line the inside of the pan on the bottom and sides to help prevent sticking...

most Springforms I have known leak a bit .... I have read that one alternative to helping to stop any leakage is to actually use foil to srap the outside of the pan as well.

To be honest with a nonstick pan I'd probably line the bottom and then wrap the outside with foil to make sure you don't have madarine cake leaking all over your oven. 

Just my opinion on the matter....and by no means a definitive response.  ;D
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Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day

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Re: Recipe question
« Reply #4 on: March 10, 2006, 03:41:39 PM »
Cheers, m'dear!
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Re: Recipe question
« Reply #5 on: March 10, 2006, 03:42:36 PM »
esp since a springform is designed to come away from the sides, i'd just cut a circle to fit into the bottom of the pan.

whether or not you wrap the whole pan in aluminum foil depends on your faith in the pan.

sounds delish!
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Re: Recipe question
« Reply #6 on: March 10, 2006, 08:57:24 PM »
I cut enough paper to cover the bottom and extend outside of the springform pan, then folded it towards the top of the pan and covered the bottom with foil (just in case).  No leakage at all and the cake came away rather cleanly.

BTW, it was yummy!   :D
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Re: Recipe question
« Reply #7 on: March 10, 2006, 09:12:12 PM »
Have you ever used these 'rubber' pans. Saw some cake pans in Lidl. They are weird but when the cake is done you just pull it about as the pan is like rubber. I have seen it in use for my b-cake and was AMAZED!
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Re: Recipe question
« Reply #8 on: March 10, 2006, 09:32:29 PM »
I've seen some on Lakeland's website, but they were special desigs (sunflowers, roses).
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Re: Recipe question
« Reply #9 on: March 11, 2006, 11:24:34 AM »
The ones I saw in use so far have been a regular deep rectangular one (pound cake type) and a Angel type ? The one with the whole in the middle.

They were wierd looking. Goes against all rationalism to put something that feels and looks like rubber into an oven! I am gonna get a few next time Lidl get thems in...
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Re: Recipe question
« Reply #10 on: March 11, 2006, 11:28:04 AM »
Whoops, they were just cupcake and muffin tins.
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