Springform pans are called for when making cheesecakes, cakes with loose toppings, and attractive tortes and trifles. This special pan makes it easy to get delicate cakes out of the pan without damaging them, but they aren't a necessity, despite what any recipe says. You probably have something in your kitchen that you can use in its place.
What a Springform Pan Is
A springform pan is a type of cake pan that’s made in two parts. It has a base and a removable ring that serves as the side of the pan. When you attach the ring to the base, you have a complete cake pan that functions like any other cake pan.
But when you take it apart, that’s when the springform pan shines. After the cake, such as a cheesecake, has cooled, you remove the sides so the cake is still sitting on the pan's base but the sides of the cake are exposed. This makes slicing and serving your cake much more comfortable, and eliminates the need to transfer the cake from the pan to a serving plate, and the worry of breaking the cake in the process.
If you don't have a springform pan in your kitchen collection, don't sweat it. There are several things that you can use in its place.
Serve Your Cake From the Pan
Before you ditch the recipe or plan to go buy a springform pan, consider whether you need to remove the cake from the pan at all. If you're willing to skip posting a photoof the finished product, and you don't care as much about the presentation, serve the finished cake from the pan. As long as it's tasty, no one will notice.
Line a Cake Pan
Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy togently lift the cake out when it’s done. (Leave a good length of foil or paper hanging out of the pan to make it easier to lift.) If using a square pan, line it with two layers, one in each direction, giving you a sort of sling that you can use to lift the cake without breaking it. Sometimes having a second person to assist with the lifting is also helpful.
If your cake can be inverted to remove it from the pan, silicone cake pans are marvels for releasing the cake intact, and they're available in every shape imaginable. Silicone pans won't work well for cheesecake, but they offer a good alternative for sturdier cakes. Be sure to spray and flour the mold well to help with the release.
Bake the Cake in a Disposable Foil Pan
Disposable aluminum foil pans are not only ideal when you are bringing a cake to a potluck, but their disposable quality also makes them a great sub for a springform pan. Once the cake has cooled, you can cut away the sides of the pan to reveal the outside of the cake. To get the cleanest release, cool the cake in the refrigerator. Then, run a sharp knife around the edges before cutting away the foil.
This will work just like a springform pan, without requiring you to buy (and store) yet another piece of kitchen gear. This approach is a definite winner if you plan to gift your cake or take it to an event because you don't have to worry about getting your pan back. The dollar store is a good source for these cheap, throw-away pans and they carry them in a variety of shapes and sizes.
What to Use if You Don't Have Parchment Paper
Adjusting Recipes for Springform Pan Substitutes
Because springform pans tend to be fairly tall, you'll probably need to split your cake fillingbetween two pans or use a large pan, like a 9 by 13-inch. In either case, planto adjust the baking time as cakes in shallower pans will bake faster. Watch your cake closely, and pull it out of the oven as soon asit’s done.
While avid bakers will want to have a springform pan in their kitchen, Wenk says if you don't have one, simply use the same size of a regular baking pan and you can just serve the baked good directly from its pan. There's no need to remove a delicate dessert from its pan and risk losing part of it in the process.
While avid bakers will want to have a springform pan in their kitchen, Wenk says if you don't have one, simply use the same size of a regular baking pan and you can just serve the baked good directly from its pan. There's no need to remove a delicate dessert from its pan and risk losing part of it in the process.
9-inch square baker: This is a commonly owned household baking dish. It is a great choice to use for this cheesecake recipe if you do not have a springform pan. The texture and color will be just right. However, the square shape makes it slightly more challenging to cut clean slices than with a round dish.
The ideal sheet pan for making a cake would be flat and have sides that are at least 1 inch high. As long as the height of the sheet pan is at least i inch, the rest of the dimensions don't matter, if you have a smaller or larger pan, you'll just have a smaller or larger result!
Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy to gently lift the cake out when it's done. (Leave a good length of foil or paper hanging out of the pan to make it easier to lift.)
There's no need to adjust the baking temperature, especially when you know how to tell when a cheesecake is done. If your recipe calls for a 10-inch springform pan, a 9×13 pan, 9-inch tube pan or 10-inch Bundt cake pan would be good substitutes.
I prefer light-colored aluminum, anodized aluminum, or aluminized steel pans over other materials, especially those that are dark-colored or non-stick. Dark pans conduct too much heat, baking cakes too fast on the outside.
You can bake a perfectly good cake in a Pyrex bowl, and for some specialty cakes you can save a lot of time and effort by using the bowl to achieve a dome shape. Remember to oil the bowl before you bake, allow extra time, and be careful not to "shock" the glass with sudden temperature ...
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.
You've just seen the easiest, most basic pan substitution: the capacity of an 8” square pan and 9” round pan are the same (64”) and the pans can be substituted for one another in any recipe. Note: Figuring pan alternatives this way assumes a pan depth of 2”.
A springform pan is a two-part baking pan designed to open up and pull away from the sides of a recipe prepared in the pan, resulting a clean-sided, photo-perfect finish. It achieves this by unclipping a band, allowing the sides to expand and releasing the bottom of the pan.
9-inch Springform Pan: The most commonly used size for baking cheesecakes and quiches. 10-inch Springform Pan: Ideal for larger gatherings or when you want to make a larger cheesecake or a deep-dish pie.
As the cheesecake cools, the filling shrinks slightly, creating a tug-of-war between the filling stuck to the sides of the pan and the cheesecake center. THE FIX: Make sure you've properly greased or sprayed your springform pan before pouring in the filling. This will keep your cheesecake from sticking to the sides.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/what-to-use-if-you-dont-have-a-springform-pan-1388019-finalv5-ct-06823fbbf1484d7bbff35f18e694f074.png "4 Things You Can Use Instead of a Springform Pan (1)")
