Pretty cheesecakes or flourless chocolate cakes are difficult cakes to make. But because they are so attractive and delicious, they are always loved by many people. A springform pan is an important factor to be able to make more perfect cakes. With a special structure, it can help you easily take out the cake after baking. The shape of the cake remains the same. However, because of its special structure, many people do not know how to use it. In this article we will talk about how to use a springform pan and some recipes from it!
- What is a Springform Pan?
- How to Use a Springform Pan Perfectly?
- How to Make a Mousse Cake with a Springform Pan?
- Final Words
Taking the cake out of the pan always gives bakers a headache, especially cakes like cheesecake, mousse or flourless chocolate. A springform pan as a solution makes the cake easy to remove from the mold. Thanks to the special construction, which can loosen the spring after removing the latch and the removable base, the baker can easily separate the cake from the mold.
A springform pan is a type of baking pan with a round shape and special construction. Its parts like the sides and bottom are removable. Thanks to the special construction, the faces are connected by an interlocking strip, measuring 2-3 inches in height. The side panels form the surrounding pan wall, which is connected by a spring pin.
A springform pan has many different sizes for you to choose from. But the most popular and used sizes are 9 and 10 inches in diameter. The bottom of the pan has many different designs such as a smooth bottom pan or a concave pan like a waffle iron. If you have the same bottom size, you can swap out the separate pan bottoms with only one strip of cage to make the pan.
How to Use a Springform Pan Perfectly?
Many people will feel new to a springform pan but it is actually very easy to use. It helps you create flawless products with beautiful looks. The steps to use springform pan are very simple.
Step 1: Choose the Right Springform Pan
First, choose a springform with the right size for the cake you want to make. And choose the color of the springform pan. Why choose color?
I guess you’ll find this confusing, but color has a huge effect on your baking.
You may not believe it, but dark colored springform pans absorb heat very well and can easily burn your grill. You should choose springform pans with white or gray color, it can be suitable and you do not need to pay too much attention during the baking process. If you bought a dark springform pan, reduce your baking time and check them often in the oven.
You should choose a non-stick springform pan to make it easier to remove the cake from the pan. It will ensure that your crust doesn’t crack, break or break when you take it out of the pan.
Step 2: Prepare the Pan Before Adding the Cake Batter
A springform pan is a pan with a removable base so you need to make sure all the parts are connected tightly before you pour the batter in. If the connection is loose, it will lead to leakage, the dough will flow out.
First, put the parts of the pan together. Then use the locking pin to connect the bottom of the pan and the spring together. To make sure the joints are tight and to prevent leaks, check by pouring water inside the springform pan.
If there is water coming out of the bottom of the pan, your pan has a leak. Try removing the latch, rotating and re-adjusting the spring for a better connection. If you still can’t fix it, use parchment or foil to cover the base of the pan. Those are the best remedies for a leaky pan.
Conversely, no water coming out of the bottom of the pan means your pan is completely sealed. It doesn’t leak and you can confidently pour the powder inside without the backing papers.
Step 3: Fill the Pan with the Ingredients You Want
Once you’ve made sure your pan doesn’t leak, pour the ingredients you want inside the pan and place in the oven. Do your baking job.
Step 4: Remove the Cake from the Springform Pan
Once your cake is done, remove it from the oven and let it cool.
Find a platform to put your pan on and prepare to take the cake out of the pan. Slowly release the locking pin on the side of the pan. If your pan isn’t a non-stick pan, use a butter knife to loosen the sides. For non-stick pans, you can use a spatula or small rubber spatula.
After removing the keychain, slowly lift the spring off the cake. The base and cake will stay together in perfect shape.
You can use the same with cakes that do not require an oven. Pay careful attention and slowly lift the spring out of the cake.
How to Make a Mousse Cake with a Springform Pan?
In the world of colorful cakes, Mousse is considered a unique highlight and is loved by many sweet lovers. When put in the mouth, the Mousse will melt, greasy, fresh cream taste mixed with the typical flavor of each separate Mousse. There are very popular types of Mousse such as: Chocolate Mousse, Mango Mousse… Today, I will show you how to make a passion fruit mousse.
- Egg beater
- Springform pan (size 20)
- 1 bag of oreo cookies (13 pcs), filling
- 35g butter
- 200ml whipping cream
- 2 chicken eggs
- 100g cream cheese
- Gelatin 12g
- 80g sugar
- Passion fruit 7-8 fruits
Making the Cake Base:
Place the oreo in a crumb bag, as fine as possible for easy adhesion. Mix the crumbs with the melted butter, touching the crumbs to see if they are slightly moist.
Spread the crumbs evenly on the bottom of the springform pan, knead well and vigorously until even! To prevent the cake from falling apart when cutting, remember to flatten it.
Finish the base, put it in the fridge for better adhesion!
Make the Mousse Part:
Beat whipping cream on slow speed until large bubbles appear. Then beat on medium speed until the froth is thick and at the top.
Heat the egg yolks in a water bath. Beat well and quickly until the eggs turn brighter yellow and thicken, then remove them. Beat a little more to cool down and then cover with food film to prevent the eggs from drying out.
Heat cream cheese in a water bath, beat until smooth.
Mix the egg yolks into the cream cheese, cover and let cool completely.
Soak 10g of gelatin powder in a little water to swell and turn transparent. If anyone makes leaf gelatin, just soak until soft and then remove the water!
Add 50g of sugar to 100ml of passion fruit and heat until the sugar dissolves. Then cough the gelatin that has bloomed on top and stir until dissolved. Remove and soak in water and stir continuously until cool, to avoid gelatin solidification. If cooking in a pot, put the whole pot in a basin of water or something like that.
Mix mixture into the mixture until well combined. Add about 1/3 of the above cream mixture to the passion fruit mixture. Mix well to make it easier for the passion fruit to mix with the cream.
After all, pour in the remaining 2/3 of the cream and mix well
Remove the cake base and pour in the mixture. Gently stir the top to break up all the air bubbles to prevent the cake from pitting! Then put it in the fridge for about 2 hours for the cake to harden.
Top Layer of Jelly:
Soak 2g gelatin (1 leaf)
Boil 50ml of passion fruit, 30ml of water and 30g of sugar, add the expanded gelatin. Stir well until it melts, take it out and let it cool completely before pouring it on the cake, it won’t melt.
Skim the foam of the above mixture, pour over the frozen cake. Then try to spread all over the cake, then put it in the fridge to freeze and you’re done!
How to Remove the Cake from the Pan:
Take a towel dipped in hot water, wring it out and then wrap it around the pan a little.
Or you can use a hair dryer to dry around a bit. The goal is to get the cake out without smearing!
Slowly open the locking pin and lift the spring off the wheel. You’ve got a super delicious mousse cake.
A springform pan is a handy tool that can make a variety of cakes. It may take some time to get used to it, but it’s really helpful. Hopefully through what I share, you will know how to use a springform pan!