By Tali Simon | April 29, 2014
On the Friday of our last chametz Shabbos before Pesach, I was rushing (as I normally am) to get all the cooking done (because I’d left it all for Friday, as I normally do). My next victim was this red wine chocolate cake, and as I grabbed my springform pan and a sheet of parchment paper, I had an epiphany.
So many recipes instruct you to cut a piece of parchment to fit the bottom of the pan. But … why? The beauty of a springform is that you can detach the bottom from the sides. So there’s no reason not to leave the parchment whole. After baking, you just invert the cake or whatever it is onto a serving plate and peel off the parchment. Which you would have done anyway. Yes? Yes!
Am I the last person in the world to realize that I don’t have to trace my springform and cut a circle of parchment to fit, spending possibly two or three minutes on an art project when I just want to get on with the flour and sugar?
In case I’m not, I wanted to share this with you guys. Because you know what? Springform pans are often used for making cheesecake. And you know which yom tov is coming up next.
(Note: If your springform pan is not nonstick, it’s probably a good idea to grease the sides as usual. The parchment really only works for the bottom, where it can easily lie flat.)