Lining a Springform Pan

Appears in

Published 1989

About

For rich cakes that need long cooking, both the base and sides of a pan should be lined. When cooking time is more than two hours, the pan may be lined with extra thicknesses of paper.

Fold a square of paper in quarters, then in triangular eighths or sixteenths depending on the size. Set the point of the paper in the center of the upturned pan. Cut the paper level with the edge.
Cut a second circle in the same way. Grease the pan, open one circle of paper and place it in the base of the pan. Grease the paper.
Cut a strip of paper a little longer and deeper than the circumference of the pan. Fold one long edge and cut slits along it.
Press the strip around the sides of the pan so the folded cut edge overlaps the base. Set the second round of paper in the base of the pan to hold the overlap in place, then grease the paper.

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Cakes & Icings

Cake