I thought springform pans were for cheesecakes.
Years ago, we discovered glass-based springform pans. I loved them! I loved that I could peel the form right off and have a nice-looking cheesecake. I loved that I could set the glass base on the serving platter and cut right on the base, like you would on a cutting board for a nice presentation.
We wanted to do that with other cakes and desserts but alas, they leaked through the bottom seam. Putting aluminum foil around the pan caught the leaks but it wasn’t a very good solution.
Then the new silicone glass-based springform pans arrived and the way we baked changed. The silicone ring was snug on the glass, top and bottom, creating a double seal.
They didn’t leak. We could bake desserts and brownies in a round pan with a nice presentation. I loved it. We even bake our layer cakes in nine-inch silicone springform pans. They’re our most used pans in our test kitchen.
We have a short video on our product page that shows how the pan works, how the clasp works, and how you peel the ring off like a candy wrapper.
And the pan is on sale. Get two free mixes with each pan. (If you are going to bake layer cakes, get two.)
See the video, get the pan and choose two free mixes with your pan. Offer expires July 21, 2015.
Which Recipes Can You Bake in a Springform Pan?
If it has a good seal, anything that fits. An eight-inch square pan is the equivalent of a nine-inch round pan. So any recipe that calls for an eight-inch pan goes perfectly into a nine-inch round pan.
If the recipe calls for a nine-inch square pan, you can still use the nine-inch round pan but chances are, you’ll need to increase the baking time a little.
Recipes that You Can Bake in This Pan
Here is a synopsis of recipes that we recommend for a round silicone pan. You will find the recipes below. You will find more on our product page.
These are great recipes. If you don’t have a springform pan, bake them in a square pan or better, bake them in a nine-inch round pan. If you bake them in a nine-inch round pan, line the pan with parchment paper for easy removal.
Flourless Chocolate Cake. This is a super easy recipe that is good enough to serve to company. It only has four ingredients and three steps. And it’s scrumptious—perfect to make for your sweetheart.
As with other flourless chocolate cakes, this is dense and chocolaty. A simple dusting of powdered sugar makes this cake elegant. Drizzle it with raspberry sauce, raspberry chocolate sauce, or chocolate sauce. (A recipe for raspberry sauce follows.) Finally add a scoop of vanilla ice cream or a dollop of whipped cream.
Be sure to use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa.
8 large eggs
1 cup rich, dark cocoa, or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.
- In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
- Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
- Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.
How to Make Raspberry Sauce
Raspberries alone are not tart and not flavored enough for a dessert sauce even when thickened with a starch. There are two possible solutions: Cooking the fruit down to concentrate the flavors or adding a jelly for thickness and flavor. This recipe uses the latter. 12 ounces, about 3 cups frozen, unsweetened raspberries 2/3 cup red currant jelly about 1/4 cup sugar
- Thaw and puree the raspberries. Strain them twice through a sieve/strainer or until nearly all of the seeds are removed. Place the puree in a small saucepan. Add the jelly.
- Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
Yield: About 1 1/3 cups of raspberry sauce.
What You’ll Need
- For the cake, you will need a good quality nine-inch springform pan. We recommend our glass-based springform pans. We have baked this cake many times and have not had a single leak. We cut the cake right on the glass base.
- A good quality cocoa rich, dark cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.
- An insta-read thermometer. The proteins in the eggs will coagulate at 165 degrees and create the structure for the cake.
- For the raspberry sauce, you will need a medium sieve/strainer, one about 6 inches in diameter. The mesh in this size of sieve is usually the right size to catch most of the raspberry seeds and still let the puree pass.
- The red currant jelly gives the puree body, tartness, and color.
This is a very good coconut coffeecake. It started out as a coconut orange marmalade coffeecake but others work well also. I’m partial to the marmalade but the pineapple peach paradise jelly is pretty incredible also.
6 tablespoons butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 tablespoon orange zest (optional)
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
For the topping
1/4 cup melted butter
1 1/2 cups shredded coconut
1 cup jam of your choice
1 tablespoon granulated sugar
Preheat the oven to 350 degrees. Grease a nine-inch springform pan.
- Cream the butter and sugar together. Add the egg, egg yolk, and the optional orange or lemon zest. Add the vanilla extract.
- Whisk the flour, baking powder and salt together in another bowl.
- Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
- Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
- For the topping, mix the coconut and jam together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the tablespoon of sugar over the topping.
- Bake 25 to 30 minutes or until done. Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.
Peach Chiffon Pie in a Gingersnap Crust. This is a lovely chiffon pie and the gingersnap crust sets it off perfectly. The Red Silicone pan is perfect for crumb crust pies. You can peel the ring off without destroying the pie and then it’s much easier to cut nice slices on the glass base.
For the crust
2 cups gingersnaps, crushed
5 tablespoons butter, melted
For the filling
1 cup whipping cream
1 teaspoon vanilla
2 cups puree from ripe, peeled peaches
1 tablespoon lemon juice
2 drops red food coloring
2 envelopes unflavored gelatin
3 large egg whites
1 cup granulated sugar
Preheat the oven to 350 degrees
- In a nine-inch, deep-dish pie pan, mix the cookie crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes.
- Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed.
3. Mix the puree, lemon juice, and red food coloring together.
Baker’s Note: The lemon juice helps the peach puree from turning dark. The touch of red food coloring should give the puree just a blush of pink.
- Sprinkle the gelatin over 1/2 cup of the peach puree. Place the puree and gelatin in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatin is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes.
- Place the egg whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in a pan of water on the stove. Heat the water and stir the egg whites with a whisk until the egg white mixture reaches 160 degrees. (Use your insta-read thermometer. If you don’t have a thermometer, the mixture will be very hot but not bubbling.) Remove from the heat. Beat with an electric mixer until soft peaks form.
6. Fold the peach mixture into the egg white mixture. Fold the whipped cream into the mixture. Refrigerate for two or three hours or until firm. Store in the refrigerator.
Pennsylvania Dutch Filled Streusel Cake. This is a very good streusel cake that you fill with a pastry filling of your choice. A premade filling makes this easy.
We’ve made many versions of streusel cake or streuselkuchen. This is one of the best. Like most, this one has a layer of fruit filling tucked under the streusel top.
Serve it as a dessert or as a coffee cake. It’s easy to make with premade pastry fillings. The one in the picture was made with a cherry filling but you can use others.
You can also mix a fruit filling with a Bavarian cream filling or a cream cheese filling, about half of the cream filling and about half of the fruit filling, to make fillings like cherry cream cheese or raspberry cream.
Premade pastry filling come in 2-pound tube packages. Simply cut the corner and squeeze what you need. You will use about half of the filling. Fold the cut corner over and put a clip on it. You can store the unused portion for six months in the refrigerator.
We make this cake in a 9-inch springform pan, our Candy Apple Red Silicone Springform Pan, because it has a double seal that makes it virtually leak proof and because of the glass base that we can cut and serve on. You can use another springform pan as long as it has a tight seal.
2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg, whisked
1 teaspoon vanilla or 1/2 teaspoon almond extract
2 cups premade pastry filling
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
1-2 tablespoons milk
Preheat the oven to 350 degrees.
- Mix the flour and brown sugar together. With a pastry knife, cut in the butter until the mixture is granular in appearance. Measure and set aside 3/4 cup of the crumb mixture.
- Stir the baking soda, baking powder, spices and salt into the remaining crumb mixture. Form a well in the center of this dry mixture. Add the buttermilk to the egg and add the extract. Pour the buttermilk mixture into the well in the dry mixture. Stir with a fork until combined. Do not over mix. Some lumps will remain. Set aside about one cup of this batter.
- Place the batter (not the cup set aside) in the prepared pan. Spread it evenly across the bottom and slightly up the sides with a rubber spatula.
- Spread the premade pastry filling over the center of the batter. Spoon the set aside batter on the pastry filling in drops—it will not cover the filling but will spread while baking. Sprinkle the remaining 3/4 cup crumb mixture over the batter. (You will have four layers: batter on the bottom, then fruit filling, then batter, and finally the crumb topping.)
- Bake for 45 to 50 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans. Let the cake cool for ten minutes in the pan on the rack. If you are using a springform pan, loosen the edges and remove the ring after ten minutes.
- Mix the confectioners’ sugar, extract and enough milk to form an icing of drizzling consistency. Drizzle over the streusel cake.
Gingerbread with Lemon Sauce. We’ve had this recipe around for a long time and still love it. Originally, it was made in a ten-inch pan. It’ll take a bit longer to bake in a nine-inch pan since the batter is deeper. You can buy a mix for a very good lemon sauce rather than making it from scratch.
This is a traditional gingerbread made with robust spices—most notably, ginger—and molasses. We think the flavor is just right but you can reduce the ginger if you like.
A tangy lemon sauce is the perfect complement to the rich flavor of dark gingerbread.
We have a great lemon sauce mix that is easy to finish or you can use the scratch recipe here.
Though this dessert is richly flavored, it is not heavy—perfect when a lighter finishing touch is desired.
Baker’s note: This was made in a ten-inch springform pan with a glass base. (Learn more about these springform pans.)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1 large egg
1/2 cup molasses
1 cup buttermilk
Preheat the oven to 350 degrees.
1. Grease a 10-inch springform pan or a 9 x 9-inch square pan.
2. Mix the flour, soda, ginger, cinnamon, cloves, mace, and salt together in a medium bowl. Set aside.
3. Cream the butter with the brown sugar. Add the egg and beat until light and airy. Add the molasses.
4. Starting with the flour mixture, add the flour and buttermilk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix.
5. Scrape the batter into the prepared pan, smooth the top, and bake for 30 to 40 minutes or until done. The top should spring back when lightly touched and toothpick or skewer should come out clean when inserted in the center of the cake.
6. Let cool for 20 minutes in the pan on a rack. Serve with sweetened whipped cream or a sauce of your choosing.
1/3 cup lemon juice
1/3 cup water
2/3 cup granulated sugar
zest from two lemons
1 1/2 tablespoon cornstarch
1/4 cup water
4 tablespoons butter
1. Combine the 1/3 lemon juice, 1/3 cup water, and granulated sugar in a saucepan. Heat and stir until the sugar is dissolved. Add the zest.
2. Mix the cornstarch in a cup with the 1/4 cup water until it is dissolved. Add that the saucepan.
3. Cook until bubbling and thickened. Remove from the heat and add the butter.
Click to see the pan and more recipes. We hope you enjoy them.
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of “How to Bake: The Art and Science of Baking” available as an E-book or as a Kindle book on Amazon.
He loves to help people bake! Get a free copy of his 220 page book “How To Bake, The Art and Science of Baking” in a downloadable version.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.