I’ve used a cake pan or two in my time, working in many pastry kitchens. I know what I want out of a cake pan! So, when I received my new
Tala Performance Round Springform Cake Pan, I knew that my cakes would be in good hands.
Its immediate appeal is its heavy duty & strong weight with solid base which assures an even heat distribution. It’s non-stick thick coating sets me at ease knowing that my cakes will keep their skin when turned out. In addition, I was impressed with its springform release which displayed no unruly temperament; it unlatched with ease and returned snuggly into its tight lock position.
I christened my new 23cm cake pan with one of my favourite recipes: Lemon Yoghurt Cake. I love this cake as it highlights one of my all-time favourite flavours: lemon! Come to think of it, I am positively certain I am yet to meet a single sole who dislikes it’s refreshing tang! Additionally, it’s simple in both preparation and in the employment of a few staple ingredients; light & moist in texture; and just so very moorish to eat. You will definitely return for seconds.
And what a perfect time of the year to be baking such a cake; Spring! Together with the days increasing in duration and warmth, and the gatherings surging towards year end celebrations; a Lemon Yoghurt Cake would serve well. Thus, a sturdy, reliable cake pan is mandatory!
To commence, I always line my cake pan with a little spread of room temperature butter and top with flour or baking paper (in this case the later for recipe below). As I was completing this first task with my Tala Springform Cake Pan, I noticed the ease in which the butter brushed over, perhaps due to its thick durable non-stick coating. Consequently, only the smallest amount of butter was needed. In fact, I almost felt secure to not grease it at all.
Moving forward to the preparation of the cake batter. Without doubt, you will love how easy and quick it is to prepare. The minimal amount of staple ingredients needed, will also allow this cake recipe to be made at a moment’s notice. Conversely, ensure to have all your ingredients weighed and ready (mise en place) before commencement of mixing!
Once you have your cake batter complete, pour into your Tala Springform Cake Pan, and rest assured, that it will be sturdy and strong enough to tap on your work surface to level out any uneven bumps that may form from pouring the batter into the cake pan; as I did.
After baking for 55 minutes, I was extremely impressed with the even golden colour that appeared across the top of my Lemon Yoghurt Cake. No doubt, a result of Tala’s strong thick walls promoting even heat distribution. Allow the cake to rest in the pan for 5 minutes before turning out to cool completely on a wire rack, and dusting generously with pure icing sugar.
while I greased the springform pan with butter and baking paper. The ease at which the butter spread onto the dual layer nonstick surface made me confident to add very little.
Your Tala Performance Round Springform Cake Pan will serve you well with all matters of cake; sponge, cheesecakes, and your simpler - citrus cakes. I am so pleased to share this first recipe, and know that you, along with family and friends, will enjoy this cake over long slow lunches.
To view the entire Tala Performance Bakeware range click here
Lemon Yoghurt Cake
Ingredients:
- 375g Greek Style Natural Yoghurt
- 4 (each) Free Range Eggs, whole
- Zest & Juice of 2 Lemons
- 168ml Sunflower Oil
- 337g Castor Sugar
- 270g Plain Flour (unbleached is best)
- 18g Baking Powder
- Pure Icing Sugar for Dusting
Method:
1. Preheat oven to 180°c (fan-forced). Grease and line with baking paper 23cm Tala Performance Springform Cake Pan.
2. In an electric mixing bowl with a paddle attachment (I use
Kitchen-Aid), mix the eggs on medium speed for 30 secs.
3. Add to the bowl, the oil, sugar, yoghurt, lemon zest & juice, and beat on medium speed for 1 minute until smooth.
4. Sift the flour and baking powder into the bowl, and beat on medium speed until well combined – approx. another minute.
5. Pour batter into prepared cake pan and bake in preheated oven for 50-60 minutes, or until a skewer is removed from the cake clear. Allow to rest in the cake pan for 5 minutes.
6. Remove cake from pan and cool on a wire rack. Dust generously with pure icing sugar and serve – a dollop of double cream if you’re feeling particularly naughty!
Serves 10-12
