How to line a round cake pan with parchment
Cut a close-fitting circle for the base of a cake pan and lift away the paper cleanly after baking.
Set the empty pan on a flat piece of parchment. Trace around the outside of the base with a pencil, lift the pan and cut just inside the line. Drop the circle into the pan to check the fit. If the edge buckles up, trim the curled section a little at a time. A circle that lies flat will leave a smoother cake base.
For a butter cake whose recipe calls for a greased pan, spread a thin film of butter on the base before laying the parchment in it. This stops the paper sliding when the batter goes in. Grease the sides as directed. If the recipe calls for an ungreased pan so the batter can climb its walls, follow that instruction.
Let the baked cake cool for the time in the recipe. Turn it out, then peel the paper back at a shallow angle, supporting the cake with your other hand.
