CAN YOU MAKE A CAKE IN A SPRINGFORM PAN RECIPES

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ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY



Angel Food Cake In A Springform Pan Recipe by Tasty image

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Provided by Katie Aubin

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 12

1 cup cake flour, not self-rising
1 ½ cups granulated sugar, divided
9 large egg whites
1 teaspoon vanilla extract
1 pinch of salt
1 ¼ teaspoons cream of tartar
1 lb fresh strawberry , hulled and thinly sliced
2 tablespoons lemon juice
2 tablespoons granulated sugar
3 cups whipped cream
1 aluminum springform pan, 10 inch (25 1/2 cm)
1 tall aluminum can

Steps:

  • Preheat oven to 350ºF (180ºC).
  • Place a medium mixing bowl in the refrigerator to chill.
  • Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
  • In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
  • In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they’ve reached the soft peak stage because the whites will just barely be able to hold their shape.
  • Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
  • Sift the flour and sugar mixture into the egg whites, about ? cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
  • Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
  • Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
  • Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
  • Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
  • Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
  • Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
  • Top the cake with whipped cream and macerated strawberries.
  • Enjoy!

Nutrition Facts : Calories 307 calories, CarbohydrateContent 40 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 11 grams, SugarContent 24 grams

ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY



Angel Food Cake In A Springform Pan Recipe by Tasty image

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Provided by Katie Aubin

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 12

1 cup cake flour, not self-rising
1 ½ cups granulated sugar, divided
9 large egg whites
1 teaspoon vanilla extract
1 pinch of salt
1 ¼ teaspoons cream of tartar
1 lb fresh strawberry , hulled and thinly sliced
2 tablespoons lemon juice
2 tablespoons granulated sugar
3 cups whipped cream
1 aluminum springform pan, 10 inch (25 1/2 cm)
1 tall aluminum can

Steps:

  • Preheat oven to 350ºF (180ºC).
  • Place a medium mixing bowl in the refrigerator to chill.
  • Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
  • In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
  • In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they’ve reached the soft peak stage because the whites will just barely be able to hold their shape.
  • Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
  • Sift the flour and sugar mixture into the egg whites, about ? cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
  • Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
  • Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
  • Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
  • Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
  • Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
  • Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
  • Top the cake with whipped cream and macerated strawberries.
  • Enjoy!

Nutrition Facts : Calories 307 calories, CarbohydrateContent 40 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 11 grams, SugarContent 24 grams

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CAN I BAKE A REGULAR CAKE IN A SPRINGFORM PAN? - HOW TO COOK?
A springform pan can be used in place or a regular cake pan in any recipe. When the ring is closed, they bake cakes (or other baked goods) in exactly the same way as a standard one-piece pan. … Typically, cakes baked in springform pans are cooled right in the pan and the ring is removed before serving.
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Springform Pan Cakes Recipes. Trusted springform pan cakes recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. ... With Betty by your side, you've got it made. The secret ingredient is right in your inbox! Tasty trends, trusted tips and knock-it-out-of-the-park recipes you can turn to again and again.
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CAN YOU USE A SPRINGFORM PAN TO BAKE A CAKE ...
A springform pan can be used in place or a regular cake pan in any recipe. When the ring is closed, they bake cakes (or other baked goods) in exactly the same way as a standard one-piece pan. Typically, cakes baked in springform pans are cooled right in the pan and the ring is removed before serving.
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CAN I BAKE A REGULAR CAKE IN A SPRINGFORM PAN? - I FORGOT ...
A springform pan can be used in place or a regular cake pan in any recipe. When the ring is closed, they bake cakes (or other baked goods) in exactly the same way as a standard one-piece pan. Typically, cakes baked in springform pans are cooled right in the pan and the ring is removed before serving.
From iforgotitswednesday.com
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HOW TO BAKE CAKES IN SPRINGFORM PANS: 14 STEPS (WITH PICTURES)
Sep 06, 2019 · Springform pans can be used in place of regular cake pans and allow you to bake some fun specialty items. The detachable base and outer ring make removing your cake from the pan a simple process. By preparing your pan and baking properly, you will be able to bake a variety of cakes with ease.
From wikihow.com
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CAN YOU USE A SPRINGFORM PAN TO BAKE A CAKE ...
A springform pan can be used in place or a regular cake pan in any recipe. When the ring is closed, they bake cakes (or other baked goods) in exactly the same way as a standard one-piece pan. Typically, cakes baked in springform pans are cooled right in the pan and the ring is removed before serving.
From greatgreenwedding.com
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HOW TO BAKE A PERFECT CHEESECAKE IN A SPRINGFORM PAN
Mar 31, 2020 · It provided you with the water bath method but offers a built-in pan that you can place your springform pan into to get that same creamy professional effect for your cheesecakes at home. This extra pan keeps the water and your cake separate while still creating that moisture and evenness throughout the baking process.
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36 BEST SPRINGFORM PAN RECIPES
A springform pan can become one of the most useful pans in your kitchen. Not just for cheesecake anymore, the springform pan can be used for breakfast, lunch, and dinner. Here are 36 of the best recipes to put that springform pan to use and get you that kitchen cred. Click on the recipe title to get ingredients, directions, and other tips. 1 ...
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SPRINGFORM PAN 101: WHAT IS A SPRINGFORM PAN AND HOW DO ...
Jul 28, 2021 · To make a parchment paper circle, tear off a sheet of parchment paper slightly bigger than the springform pan you’re using. Fold it in half, from side to side. Fold it in half again, from top to bottom. It should resemble a square now. Fold bottom right corner to top left corner, forming a triangle. Fold left edge to right edge; repeat once more.
From blog.wilton.com
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GIANT CHOCOLATE CHIP COOKIE CAKE (PAN OR SKILLET BAKED ...
Jun 21, 2019 · An easy giant chocolate chip cookie cake recipe that you can bake in a skillet or springform pan to serve on a cake plate. This makes a fun family birthday tradition that your kids will love like ours do! For even more great recipe ideas like this, head over to the Simple Cookie Recipes page.
From anoregoncottage.com
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Oct 4, 2019 - Explore Dolly Wheeler's board "mini springform pan recipes" on Pinterest. See more ideas about just desserts, desserts, delicious desserts.
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4 THINGS YOU CAN USE INSTEAD OF A SPRINGFORM PAN
Jan 07, 2020 · 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.
From thespruceeats.com
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BASIC CHOCOLATE CAKE RECIPE • LONGBOURN FARM
Mar 13, 2018 · Adjust oven rack to the middle position and bake the springform pan for about 45-50 minutes, checking at 40. Bake two 9 inch pans for 20-25 minutes, checking at 20. Bake 9x13 pan for 40-45 minutes, checking at 40. The top of the cake will appear set and a toothpick will come out clean.
From longbournfarm.com
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FLOURLESS CHOCOLATE CAKE SPRINGFORM PAN - ALL INFORMATION ...
For the Flourless Chocolate Cake Preheat the oven to 425°F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil. Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted.
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EASY PINEAPPLE UPSIDE DOWN CAKE (FROM SCRATCH ...
Apr 05, 2019 · Honestly this cake while it isn’t a hard cake to make, it’s a little more time-consuming that others because you have to layer down all the fruit and you definitely do need a springform pan and I would recommend just making it as written in a regular springform pan.
From averiecooks.com
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