Line a Spring Form Cake Tin

Spring form tins simplify the removal of baked goods. I find them useful when large delicate cakes are involved. Over time some of my spring form tins have been dropped, jammed into the cupboard (not by me) and as a result the seal is not 100% in the base. Lining the spring form tin will help to avoid any leakage into the base of the oven. If I am making the Pear & Almond Upside Down Cake I double line the base to ensure the bubbling caramel does not spill over.

Method.

1. Secure and lock the base into the spring from tin.

2. Place the grease proof baking paper over the cake pan, allow excess paper for either side of the pan then cut or tear the paper.

3. Take the sheets of paper and scrunch it up into a firm ball.

4. Unravel the paper and place it inside the cake pan. If you are placing a double layer, place the second layer in the opposite direction to cover the lowest point.

5. Push the paper right into the base of the cake pan and slightly bend the paper over the edge of the pan.

6. Trim away the excess paper.    

Top Tip; Scrunching the paper into a ball will allow you to ease the paper into the base of he tin.