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

LloJo
  • Posted by: LloJo
  • April 9, 2011
  • 2895 views
  • 2 Comments
Louisa's Cake
Recipe question for: Louisa's Cake

2 Comments

zoomorphic
zoomorphic July 20, 2016
I used a normal pan and lined the bottom. It came out beautifully with no stuck edges.
 
drbabs
drbabs April 9, 2011
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.)
 
Recommended by Food52

Popular on Food52