Can you use a regular cake pan instead of a springform cake pan?

Question

I'm trying to make the Toucinho de Ceu ("Bacon From Heaven" Almond Cake) from a Portuguese cookbook I have and it calls for an 8" springform cake pan. The problem.. I don't have a springform cake pan and I'm not getting paid for another week or so.. so I can't buy one.

What I'm wondering is can you substitute a regular 8" cake pan (or 2 of them) for one 8" springform cake pan? Will it make it taste any different or will using regular cake pans just make it harder to get out? Because if it just being harder to remove from the pan.. or having to get it out of the pan with a spoon is the only drawback I don't mind at all, I'm only making it for my mom and sister so it doesn't have to be some beautiful work of art (even though I do love making pretty cakes ..)

Thanks in advance for all your answers!

Answer 1

It's just harder to get out.  The magic of springform is the detaching nonsense.

Answer 2

Butter the bottom and sides of your cake pan and then line the bottom with a circle of parchment paper.   Butter the parchment and then shake a small amount (2 tablespoons) around the pan until the bottom and sides are coated.   Shake out and dump the excess flour from the pan.

You will probably be able to unmold the cake using the above technique.  You are correct in that the only difference between a standard cake pan and a springform pan is in the ease of unmolding your cake.  

Answer 3

If you have a non-stick regular pan, you should be fine. I make cheesecakes all the time in a regular pan and people tell me it can't be done. Make sure you butter & flour the sides very well and bake the cake long enough so it starts to pull away from the sides. Release the cake from the sides of the pan with the blunt side of a butter knife and make sure you have a support when you flip the cake over. (your hand doesn't constitute support, as I found out last week with a 7" cheesecake...ha ha!) And if the recipe calls for an 8" pan, use an 8" pan otherwise the cake won't bake properly. Either you'll have too little batter for a large pan or too much batter for a small pan. If you need to change the size of the pan, because you don't have the right one, always go smaller. Let us know how it turns out! Good luck!

Answer 4

It will be very hard to remove once baked, and if it crumbles, what good is that?  Consider using a pie pan instead of a cake pan, so at least the sides are slanted and you can get a knife or pie server up under the slices.

Consider checking a thrift store or resale shop... you might find a springform pan for a buck or so.

Answer 5

The only drawback to using a regular pan is that it will be more difficult to remove.

I advise buying some parchment paper and cutting a circle to fit the bottom of the pan, then a ring for the sides (to get it to stick to the sides, spray the sides with cooking spray, then stick the paper to it).  Be sure to spray the other surfaces of the paper, too.

Answer 6

yes, use more crisco

Answer 7

Since your only making it for your mom and sister, put it off for a week so you can buy a springforn cake pan.

Answer 8

Thats right. It is just harder to get out. It doesn't have anything to do with the taste.

Answer 9

chances are that you need a clean edge around the cake so it would be best to use a springform if you want it clean and smooth. if you can't get one then wait or ask your mother or anyone else you know if they have one.

Answer 10

maybe ask a neighbour or friend if they have a spring form tin.if not i think the other tin will be ok just a bit harder to get out,i had to make a cheesecake in a regular tin,i just turned it out on a plate then put another plate on top and turned it over tada hey presto no fancy tin required..good luck ,now i'm off to google your cake to see whats in it is sounds interesting!!