How to line the springform pan.
Tear a huge sheet of aluminum foil. Open your spring form pan. Put the sheet on top of the pan (the plate of the pan). Lock your springform pan. Now pull the side of the aluminum foil upwards (Make sure the sheet is big enough whereby it also cover the sides of the springform pan). I belief by lining it, the batter will not spill and also cause I will be soaking the whole pan into another big round pan filled with water. Due to soaking into another pot of water, I put a second layer of alluminium foil and cover outside of the pan just to make sure there is no leakage.
Left picture is the new method. Whereby the cake will stick to the side. I have already use a knife to loosen the side before unlocking the pan.
Right picture shows the old method. The cake will not stick to the side.
4. I notice a few difference when cooking it submerge in water from another pan.
- The cake does not rise. As you can see from the picture, the side and the center is the same height. The cake may look visually smaller as a result. The old method the cake will rise while cooking and deflate again when the oven has been switch off. As a result the cake's height is uneven from the side and center.
-New method wise the cake will stick to the side of the pan. Once it is cook I have to use a knife and detach the cake from the side of the pan. Else the cake may crack. I didn't notice this until the next day after taking out of the fridge. Luckily my cake didn't crack. The old method result in the cake shriveled away from the side and I do not have to use knife to detach it from the side of the pan.
- Check the side of the cake of both old method and new method. New method the side look beautiful while the old method side has been brown.