🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Louisa's Cake

032211f_288

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

asked by EatDrinkLyon over 3 years ago
1 answer 1159 views
Image
drbabs

Barbara is a trusted source on General Cooking.

added over 3 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.)