What's different between a springform tin and a traditional round cake tin?!
But they're more versatile than that - you can use them for baking small fruit cakes or deep sponge cakes.
The Springform tin has a loose base, which is held in the straight sided ring. When you open the buckle on the side, the base stays on the worksurface and you can lift the ring off, leaving your cake or dessert in perfect condition.
Many Springforms are let down by a weak, poorly fitting buckle and a jerky sliding action. We found this tin had a strong buckle and was well constructed, so there was no catching or jerking at all. This is one of the reasons why the manufacturer is happy to give a 20 year guarantee.
The Springform is exceptionally robust and made from heavy gauge steel. It cooks, freezes and chills cakes and desserts exceptionally well. The non stick surface has a double coating, making it effective and durable.
Springform can be used for baking sponges or shallow fruitcakes, baked cheesecakes and even pies, chilled desserts such as chilled cheesecakes, etc and for freezing desserts which include icecream or sorbets.
After use, it can be washed in a dishwasher or by hand.
Answers: Springform tins were invented for making delicate textured cakes and desserts, such as baked or frozen cheesecakes, chilled desserts, ice cream cakes, etc., where they can't be turned out easily without spoiling their appearance.
But they're more versatile than that - you can use them for baking small fruit cakes or deep sponge cakes.
The Springform tin has a loose base, which is held in the straight sided ring. When you open the buckle on the side, the base stays on the worksurface and you can lift the ring off, leaving your cake or dessert in perfect condition.
Many Springforms are let down by a weak, poorly fitting buckle and a jerky sliding action. We found this tin had a strong buckle and was well constructed, so there was no catching or jerking at all. This is one of the reasons why the manufacturer is happy to give a 20 year guarantee.
The Springform is exceptionally robust and made from heavy gauge steel. It cooks, freezes and chills cakes and desserts exceptionally well. The non stick surface has a double coating, making it effective and durable.
Springform can be used for baking sponges or shallow fruitcakes, baked cheesecakes and even pies, chilled desserts such as chilled cheesecakes, etc and for freezing desserts which include icecream or sorbets.
After use, it can be washed in a dishwasher or by hand.
A springform tim opens to a larger diameter that the cake inside, making it easier to remove it. A regular one does not.
a spring form pan you can open up to make it a bigger diameter. It is used a lot for making a cheesecake. You can just remove the edge and then slide the cake off verses doing the usual flipping the cake pan over to get the cake out of it.
Spring form pans have sides that can be removed. You prepare your cake or whatever in the pan, bake it, and when it is ready you can use the latch on the side to expand out the wall, and lift it off.
It is most often used for cheesecakes, so when you serve it, there is no edge to the pan, just the bottom. I also use mine when I make tortilla/bean pies. They make cutting and serving much easier.
One has a removal bottom for cheese cakes, the other doesn't.