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cake tins

post #1 of 7
Thread Starter 

hi all, just a quick question if anyone can help? can you use ordinary cooking pans to make a sponge cake in? i have thick stainless steel ones with 2 small handles on each side, was just wondering if they can be used for baking cakes? thanks x

post #2 of 7

I've baked in many types of pans, as long as they could go into the oven and wouldn't leak.

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post #3 of 7
Thread Starter 

thanks,i was worried it would burn too quickly as my pans are very thick,retaining too much heat if you understand what i mean? gonna give it a go and see how i get on.

post #4 of 7

You could use bake-even strips. I make my own by soaking newspaper, wringing out excess water, and wrapping in aluminum foild. Then I hold them onto the pan with binder clips. That keeps the edges from cooking too fast.

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post #5 of 7

Your heavy pans might give you the opposite reaction. It may take longer to bake because of the thicker walls. Bakers often use two cookie sheets instead of one if the cookie bottoms begin to brown too fast.

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post #6 of 7

Mimi's right, as usual. :smile:

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post #7 of 7

I would think they would retain heta, so i would tip them out of the pan after 10 minutes, no more. Take them out when there are still crumbs on the toothpick stuck in the middle.

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