I recently got a tall, round Springform pan.
It's 16cm (6.3") in diameter and 12.9cm (5.1") tall.
To bake a cake, I believe I should fill it about 2/3 full (high).
I tried it once, but the cake bubbled while baking (air escaping) and then collapsed in the middle while still baking. I admit I probably overmixed the batter.
However, I wonder if I tall pan like this is suitable for a normal cake recipe? That's my question. Is this pan too tall that a cake can't support itself?
Thank
Mark
Even though that is only about 6" around... that would still worry me that the middle wouldn't cook properly...
I would use that pan for bread possibly...
Or just to make a taller tier, but not a full 5" tall tier... even with cheesecake...
Sorry I couldn't be more of a help...
Even though that is only about 6" around... that would still worry me that the middle wouldn't cook properly...
I would use that pan for bread possibly...
Or just to make a taller tier, but not a full 5" tall tier... even with cheesecake...
Sorry I couldn't be more of a help...
I agree with AAtKT, I would never try to bake a cake that tall and cannot imagine for what purpose the tin was intended. I always use heating cores/nails when baking, even for pans as small as six inches and it helps insure the center cooks at the same rate as the outside.
I too would never try to bake a cake in such a tall pan. Well I would never try to bake a 5+ inch tall cake. If I had a pan like this and I was in a bind where all my other pans were being used I would fill it to get a 2-3" tall cake but I wouldn't push it further than that.
I find a similar pan on amazon and most of the reviews noted that it was perfect for to make panettone or kulich.
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