Condensation between parchment paper and cake pan
I tried the following recipe for making Basque Burnt Cheesecake.
430g cream cheese, room temperature
120g caster sugar
3 large eggs, room temp (approx 150g of eggs without shell)
270g heavy cream/thickened cream (35% min fat content)
20g cake flour
1 tsp vanilla extract
1 tsp lemon juice
Everything turned out great except that there was condensation between the parchment paper and cake pan. It got the bottom of cheesecake a little moist. Is there any way I could prevent this next time?
Best Answer
Assuming your cake came out well and not overly wet (though I appreciate this is a particularly moist cake/batter), I'm going to guess that this was just because of poor airflow when cooling.
Did you cool the whole pan on a wire rack as suggested? If not, that would be the first thing I tried to fix this. This could help the cake cool faster, allowing less opportunity for condensation.
But some other things to try could include:
- Taking the cake out of the pan as soon as it's set enough to move, and letting it cool further on a wire rack. I appreciate part of this cake's appeal is how beautifully soft it looks though, so I imagine this may not be an easy thing to do!
- If you baked in a springform pan, could you take the sides off the pan sooner to allow for better airflow?
- The third thing is I wonder whether the double layer of baking paper is having an impact here? This may be hurting airflow even further and trapping more moisture.
Just some ideas! Besides a batter being too wet, poor airflow seemed to be the main culprit of condensation building up on the bottom of a cake that I could find, so seems like a good place to start troubleshooting. Good luck next time - the recipe looks delicious.
Pictures about "Condensation between parchment paper and cake pan"
Do you grease parchment paper when baking a cake?
Baking parchment should not need greasing once it is in the pan, though some people like to grease it as well. Greaseproof paper should be greased once it is in the base of the pan. Melted butter is the best greasing agent. Brush the melted butter evenly on the base and edges of the pan using a pastry brush.Should I line my cake pan with parchment paper?
Always line cake pans with parchment paper This ensures that the bottom of the cake will not stick to the pan, and that it will all come out in one piece. I never bake a cake without parchment paper!Does parchment paper keep moisture out?
Thankfully, it's much more prosaic than that. Parchment paper is one of the most useful, practical items to have on hand in your kitchen. Thanks to a silicone coating, it's resistant to grease and moisture, flexible enough to fold but sturdy enough to not tear.Do you spray parchment paper before baking?
Placing cookie dough, biscuit rounds and the like on a sheet pan lined with parchment paper ensures your final product won't stick. No need to use cooking spray and add extra grease, and your pans are much easier to clean as you can just throw it away when you're done.How to Line Cake Tins with Baking Paper
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, Eva Elijas, Ketut Subiyanto, Ketut Subiyanto