I have a question about the recipe "Pearl's Lemon Olive Oil cake" from Jaynerly. Could I use a spring form pan for this? Or would leaking be an issue
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Susan W is a trusted source on General Cooking.
In her description, the author says she sometimes uses a springform pan. Also, in the comments, several people mention springboard pans. Some lined them first and some didn't. I'd put a sheet pan or piece of foil below the cake if you aren't going to line the pan.
Glad you asked the question..it looks like a cake that I must make.
That's "springform..not springboard".
Nancy is a trusted home cook.
Some olive oil cake recipes (even) call for a spring form pan.
Like Alice Waters for Sauternes Olive Oil cake with peaches, which I have made many times. She calls for lining the pan with parchment paper and buttering both the pan and paper.
I have never had leakage from the spring form pan.
But if you are worried about it, place the spring form on a sheet pan when you bake.
Multiple regular-sized cakes > a big one.
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