I have been craving cake but have no cake pans! We had the rubberish cake pans and muffin cups but they burnt EVERY time so we got rid of them... All I have is a deep springform pan, can I do my cake in there? How long would it need to cook, would I have to half and half, or can I cook all the batter in it? Thanks!
2007-01-31 09:22:04 · 6 answers · asked by shugarmagnolia420 4 in Food & Drink ➔ Cooking & Recipes
Absolutely, you can use the sprong form pan... I use mine all the time. I also make cakes in pie plates and freeze then for a quick taste of cake when ever the family desires.
If you have a cast iron skillet, y ou can use that as well.
No matter what pan you use, simply pay attention to the batter level so you don't have an overflow during baking. Be creative and use ANY pan you want. !!
: )
2007-01-31 09:33:40 · answer #1 · answered by Kitty 6 · 0⤊ 0⤋
You say your springform pan is deep. That sounds like it is a cake pan. Check the bottom for the size, or measure the circumference, and bake according to the size of the pan. If the edges get too cooked before the center is done, you can cover them with tin foil.
It should turn out fine.
2007-01-31 09:29:48 · answer #2 · answered by retropink 5 · 0⤊ 0⤋
Yes, you can cook it in a 'springform' pan, and you can do either 'half and half' or the whole 'mix' at once ... and you should use the 'general times' for a 'regular cake pan' (but if it is much 'wider' use slightly less time, narrower use slightly more time) if you are doing half and half, and use the time for a 13x9 pan if you are doing it 'whole' but 'add' a bit of time ... and be VERY CAREFUL to 'test it' by sticking it in the middle and seeing if your toothpick or fork tines come out 'clean' ...then it's 'done.'
2007-01-31 09:48:18 · answer #3 · answered by Kris L 7 · 0⤊ 0⤋
Pyrex dishes work fine - the shape may be a little unusual. The roasting pan that came with the oven works fine and produces rectangular cakes.
If the batter is runny, you may have to line the spring form with paper of foil and grease it (to stop the batter running out.)
2007-01-31 09:28:34 · answer #4 · answered by rosie recipe 7 · 0⤊ 0⤋
As long as the spring is tightly fastened that pan should work fine.
2007-01-31 09:29:17 · answer #5 · answered by Doughboy1993 2 · 0⤊ 0⤋
even a roaster pan would work , or a browine pan 9x9 size
a pie pan would work also
2007-01-31 09:30:47 · answer #6 · answered by bleacherbrat34 6 · 0⤊ 0⤋