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A question about a recipe: Louisa's Cake

I have a question about step 2 on the recipe "Louisa's Cake" from SML Office. It says:

"Cream the butter and sugar in a standing mixer until light and fluffy."
Can you use a non springform pan? Am keen to try but worried I don't have the right pan. If I butter and line a pan with paper, will it still be ok? Am a cake novice! Thanks

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Barbara is a trusted source on General Cooking.

added about 2 years ago

The springform makes the cake easier to remove. I haven't made the cake, but it sounds like the texture is a bit pudding-y. You could make it in a regular cake pan--butter it well, line it with parchment and butter the parchment. You may not be able to turn it out, though; you may just have to serve it from the pan. (Which is fine in my book.)

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