Lining a Tin

Some cakes, especially whisked sponges that have a tendency to stick, benefit from having a paper lining between them and the tin. For cakes such as sachertorte, where a clean edge is important for perfect presentation, lining is vital. Non-stick baking parchment gives best results. Use the same technique for round, square and Swiss roll tins.

1. Stand tin on a sheet of baking parchment; draw around base with a pencil. Cut just inside the pencil line.

   

2. Grease the inside of the tin (see step 1, above), then place the baking parchment in the bottom.