A springform pan is primarily used for cheesecakes and delicate or frozen desserts, which would be difficult to remove from a conventional cake pan. They’re typically constructed in two pieces, of heavy gauge metal. The flat base fits into a deep groove in the outer band, which provides the pan with its side. The band closes with a spring-loaded clip — hence the term “springform” — holding the bottom firmly in place. After baking the band is removed from the pan, leaving the finished dessert on the base.
Things You'll Need
Practice latching and unlatching the band and removing it from the bottom before you attempt to cook anything in the pan. The bottom should be firmly in the groove of the band; you should not be able to push the bottom up or out of the bottom of the band.
Lock the base into its band, and set it aside while you prepare your batter. Once the cake is ready, spray the pan with pan spray or grease it lightly with shortening, as needed. Alternatively, if you wish to remove the finished cake from the pan, line the bottom with parchment paper before locking it into the band. For extra-sticky or extra-delicate desserts, cut strips of parchment paper and use those to make a liner for the pan’s sides as well.
Pour the batter into your springform, if making a cake, or assemble the mousse or frozen dessert. If you’re preparing a cheesecake, press the crust into the bottom of the pan and then pour in the filling. Bake or chill the dessert, according to the instructions in your recipe.
Remove your cake or cheesecake from the oven, and rest it on a wire rack to cool. As it approaches room temperature, run the blade of a thin knife between the cake and the pan. Otherwise, if the cake has stuck, it might crack as it cools and shrinks. Do the same for a frozen or chilled dessert, but warm the knife first under hot running water and then dry it.
Place the springform pan on a flat surface, and spring the latch. Open the band 1/4 inch, and look closely to be sure it has come away cleanly from the sides of your dessert. If it sticks, wipe your knife clean and run it around the problem area once more. When you’re satisfied that the dessert has released from the band, open it the rest of the way.
References and ResourcesThe Professional Pastry Chef; Bo Friberg
Crafty Baking: Baking Pans -- Prepare or Preparing for Baking
King Arthur Flour: Ingredient Guide -- Tools