Springform Pans

Some cakes, notably fragile cheesecakes, tortes, and mousse cakes – and our fruit-and-nut-topped apricot and almond cake – would be nearly impossible to liberate intact from a regular cake pan. As the springform pan’s name suggests, its sides spring free from the bottom when you release a clamp, so there’s no need to flip, and imperil, the cake. Springform pans come in many sizes and in both shiny and nonstick surface finishes. If you can, find a springform pan with large handles bolted to the sides – you’ll appreciate them when it’s time to move the pan into and out of the oven.