Lakeland Loose Based 18cm Deep Square Cake Tin

70152

Clearance

Priced to clear!

Whether youre baking fruit cake or chocolate cake, it will be cooked perfectly and not a crumb will be left behind when you turn it out from this premium quality loose-based tin. Quality - Made from 1mm thick heavy-duty carbon steel and given a double layer of Quantum 2 professional non-stick, its oven safe up to 240C and will not ...more
$19.95

Key Features

Lakeland
  • Square Cake Tin

    Type
  • Blue

    Colour
  • Carbon Steel

    Material

Technical Specs +

Type:
Square Cake Tin
Size:
18cm
Pack Quantity:
1
Colour:
Blue
Material:
Carbon Steel
Dishwasher Safe:
Yes
Oven Safe:
Yes - up to 240C
Additional Features:
Fill Line for a Perfect Rise and Sizing Guide on Base, Loose-Based for Easy Release, Sure-Grip Handles
Width (mm):
240
Height (mm):
80
Depth (mm):
190

Loose Based 18cm Deep Square Cake Tin reviews verified by reevooReevoo

Value for money
10.0
Overall rating
10.0
Scores 10.0 out of 10 based on 2 reviews
10 out of 10

MARY

Happy Valley Adelaide South Australia Easy to use
+
So easy to use and cooks cakes beautifully. You will have to line with baking paper but that is no problem.
Nothing
Confirmed purchase: 07 December 2017
Published on: 16 January 2018
10 out of 10

JAN

Sale I love baking cakes!
+
Great non stick cake pan...best I have ever had!
Reviewer left no comment
Confirmed purchase: 24 April 2017
Published on: 04 May 2017

Buying Guide +

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Recipe: Emily’s Vanilla & Raspberry Slice

Emily’s Vanilla & Raspberry Slice

Ingredients

FOR THE PASTRY

125g butter, room temperature chopped into 1cm cubes

125g flour (best to use a strong pastry or biscuit flour)

50ml cold water

FOR THE CUSTARD

1 cup milk

1 cup pouring cream

40g butter

1 vanilla pod (or 1tsp vanilla bean paste/vanilla essence)

1/2 cup caster sugar

1/4 cup cornflour

1/3 cup water

4 egg yolks

1 cup raspberries

Icing sugar for dusting

Method

  1. Pre-heat the oven to 180 degrees Celsius.
  2. To make the pastry, sift the flour into a large bowl. Add the butter and rub it into the flour with your fingers. Add the cold water and continue to work together with your hands until you get a firm dough.
  3. Dust your clean benchtop with flour and roll out the dough. Fold the dough into thirds and roll out again. Repeat this process around 8 times until you have a smooth pastry.
  4. Line a tray with a sheet of baking paper and place the rolled out pastry on top of the paper. Place another sheet of baking paper on top of the pastry and weigh it down with a second baking tray. Bake in the oven for 20 minutes or until golden brown. Allow to cool completely on a wire rack.
  5. To make the custard, add the milk, cream, butter, sugar and vanilla in a hard anodised saucepan over low-medium heat. Stir until the butter has melted and the mixture is just starting to bubble. Turn the heat off.
  6. In a separate bowl, whisk the egg yolks. Mix the cold water into the cornflour and add this mixture to the egg yolks. Mix well.
  7. Add the egg yolk mixture to the custard, whisking continuously. Turn the heat back onto medium and whisk quickly until the mixture has thickened. Remove from heat.
  8. Fold the raspberries through the custard.
  9. To assemble the slice, use the Lakeland Loose Based 18cm Deep Square Cake Tin. Use the base of the tin as a stencil to cut your pastry to size
    (2 square pieces). Use a sharp serrated knife and gently saw through the pastry to prevent it from breaking.
  10. Place the base back in the cake tin along with 1 square of pastry. Pour the custard into the tin and top with the second piece of pastry.
  11. Refrigerate for 4 hours or overnight. Cut with a sharp serrated knife, using gentle sawing motions.

Recipe by Emily Pereira, Accredited Practising Dietitian and runner-up in the 2017 Kitchen Star competition. Emily’s mission is to help people nurture a positive relationship with both their bodies and the foods they love.