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Item Code: 10A11280

Tala Performance Springform Cake Tin

Tala offer a wide variety of springform cake tins.These are wonderful all purpose cake tins. The spring clasp is really strong and secure yet easy to release.

Purchased with its counterparts of differing sizes,this tin is perfect for tiered cakes and wedding cakes.Base is embossed with tin size. Loose base for quick release. 

 


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Description

 

Tala offer a wide variety of springform cake tins. These are wonderful all purpose cake tins.The spring clasp is really strong and secure yet easy to release. 

Robust commercial weight steel.Double layered non-stick coating. 

Safe for use with metal utensils.Superior performance and easy to clean. 

Oven proof to 240'C / 464'f .Fridge, freezer and dishwasher safe. 

Superior Whitford Eclipse coating.  

Purchased with its counterparts of differing sizes, this tin is perfect for tiered cakes and wedding cakes. On its own this cake is ideal for cute little mini sponges.  

 

Part of the Tala Non-Stick Performance Bakeware Range; the best non-stick kitchenware in the market.Bringing the joy back to baking and roasting,all Tala Performance Bakeware pieces come with a fantastic 10 Year Guarantee.   

 

Click here to read more about our Performance Bakeware range

 

 

Need inspiration? How about trying our moist lemon sponge cake. 

 

No afternoon tea is complete without a classic lemon sponge cake. Follow my easy step-by-step recipe for a beautifully moist lemon sponge and perfect results every time.

 

Ingredients:

·         480g caster sugar

·         480g margarine or softened butter

·         8 free-range eggs

·         500g self-rising flour

·         50ml milk

·         Zest of two lemons

·         1 tsp baking powder

 

 Preheat your oven to 150 degrees Celsius (302 degrees Fahrenheit)

 

Cream the margarine or butter with the sugar until pale in colour

 

Add the eggs and zest and mix again until evenly combined

 

Gently mix in the flour and baking powder, followed by the milk

 

Your sponge mixture should be quite sloppy; if it feels too sticky and stiff, add in just a dash more milk, no more than 20ml at a time in stages, until it reaches a lovely sloppy consistency!

 

Use the silicone spatula to scrape the mixture into the Tala cake tin and smooth out the mixture so that the surface is even.

 

Bake in the centre of the oven for one and a half hours, until a cake tester inserted into the middle of the cake is appears clean when removed

 

Allow the cake to rest in the tin for five minutes, then remove and allow it to cool on a wire baking rack

 

 

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