Ella Walter
Springform pans are a must-have kitchen staple for making cheesecakes, tarts, pies, and frozen desserts. They are also perfect for making cakes, especially layered ones. The pan has a two-piece construction with a round base and a high-sided band with a clamp. The band expands and contracts by opening and closing the clamp. To put parchment paper in a springform pan, you can cut a piece of parchment paper to fit the base of the pan. You can also line the sides of the pan with parchment paper by cutting a strip long enough to wrap around the inside of the pan and slightly thicker than the depth of the pan. This will make it easier to remove the cake or cheesecake from the pan.
How to put parchment paper in a springform pan
| Characteristics | Values |
|---|---|
| Cut the parchment paper | Cut the paper slightly larger than the base of the springform pan. |
| Fold the paper | Fold the paper in half, from side to side, then fold in half again from top to bottom. |
| Create a triangle | Fold the bottom right corner to the top left corner, then fold the left edge to the right edge. |
| Place the paper | Place the point of the triangle in the centre of the pan and trim the excess. |
| Unfold the paper | Unfold the paper to create a perfect circle. |
| Grease the paper | Spray the paper with a non-stick vegetable spray or grease. |
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What You'll Learn
Cut the parchment paper to size
To cut the parchment paper to size, first, tear off a sheet of parchment paper that is slightly bigger than the springform pan you are using. Next, fold the sheet in half from side to side, and then fold it in half again from top to bottom. At this point, the sheet should resemble a square. Now, fold the square into a triangle by folding the bottom right corner to the top left corner. Then, fold the left edge to the right edge, and repeat this step once more. You should now have a long, thin triangle. Turn your pan over so that the bottom is facing upwards and place the point of the triangle in the centre of the pan. Finally, trim the excess parchment paper hanging over the edge of the pan. When you unfold the paper, you will have a perfectly sized circle of parchment paper for your springform pan.
Another method to cut the parchment paper to size is to first rip off a piece of parchment that is slightly larger than your cake pan. Then, fold it into a rough square, and then into a triangle. Take the tip of that triangle and place it in the centre of your cake pan. Finally, trim the excess parchment hanging over the edge. Once you unfold the paper, you will have a round piece of parchment that will fit perfectly on the bottom of your pan.
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Grease the springform pan
To grease a springform pan, you can use butter or a non-stick vegetable spray. If you are using butter, you can spread it thoroughly by tapping the pan on a shelf.
If you are using parchment paper alongside greasing your pan, you can grease the parchment paper as well. This will make it stick to the sides of the pan so you can pour the batter in.
If you are not using parchment paper, you can also sift in some all-purpose flour after greasing the pan.
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Place the parchment paper in the pan
To place the parchment paper in the pan, start by cutting a piece of parchment paper to fit the base of your springform pan. The paper should be slightly larger than the base of the pan, with a few extra inches on each side. You can also cut a strip of parchment paper to line the sides of the pan, which should be long enough to wrap around the inside of the pan and slightly thicker than the depth of the pan.
Now, unclip your springform pan and separate the sides from the base. Place the base upside down, so the flat part is higher than the lip. Put the parchment paper over the upside-down base and fit the metal siding over the top. Push the base up slightly from underneath so that the lip catches in the indent in the tin's sides. Close the clip around the inverted base and pull the edges of the paper taught.
If you want to line the sides of the pan with parchment paper as well, cut a strip of paper and spray it with grease or butter so that it sticks to the sides. You can then pour the batter into the pan.
To make a parchment paper circle for the base, take a sheet of parchment paper slightly bigger than your springform pan. Fold it in half from side to side, then fold it in half again from top to bottom, so it resembles a square. Fold the bottom right corner to the top left corner, forming a triangle. Fold the left edge to the right edge and then unfold the paper, which should now be a perfect circle for your pan.
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Grease the parchment paper
To grease parchment paper in a springform pan, you must first cut a piece of parchment paper to fit the base of the pan. It should be longer and wider than the size of the base, with a minimum of a few inches on either side. Next, unclip the pan and separate the sides from the base. Place the parchment paper over the base and fit the metal siding over the top. Push the base up slightly from underneath so that the lip in the base catches in the indent in the tin's sides. Close the clip around the inverted base. Pull the edges of the paper to smooth out the lining.
Now, you can grease the parchment paper. You can use butter or oil to grease the paper, or cake release spray. Spread the butter or oil thoroughly by tapping the pan on a surface. You can also use Pam spray to grease the paper and make it stick to the sides.
Greasing the parchment paper will provide extra non-stick insurance and help release the cake from the base.
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Wrap the pan in foil
Wrapping your springform pan in foil is a good idea if you're baking in a water bath or bain-marie to prevent leaks. However, it's worth noting that some people have reported that they've never been able to wrap a springform pan so that water doesn't get into the pan.
If you have 18-inch-wide heavy-duty foil, pull a square that is 18 x 18 inches. Place your pan in the center of the foil and lift the edges of the foil up around the outside of the pan, creating a pan within a pan. If you only have 12-inch foil, pull two pieces of foil about 18 inches long and place them on top of each other. Along one of the long edges, fold both pieces over about half an inch a few times, crimping each time. Open up the sheets to create one large piece with a seam down the middle, then place your springform pan in the middle.
Some people prefer to wrap the lower half of the pan, while others wrap the foil directly under the crust and outside of the springform pan. You can also try using a crockpot liner before wrapping with foil.
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Frequently asked questions
Parchment paper makes it easier to remove the cake from the pan once it's done.
Cut out a circle of parchment paper slightly larger than the base of the springform pan. You can do this by folding a sheet of parchment paper into a triangle, placing the tip of the triangle in the centre of the pan, and cutting the excess parchment paper hanging over the edge.
Cut a strip of parchment paper that is long enough to wrap around the inside of the pan and slightly thicker than the depth of the pan. Spray the strip with oil or grease and stick it to the sides of the pan.
Greasing the pan is not necessary, but some chefs like to grease the pan and the parchment paper for extra insurance against sticking.
