Lakeland Loose Based 20cm Deep Square Cake Tin

70153
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
$22.95

Key Features

Lakeland
  • Square Cake Tin

    Type
  • Blue

    Colour
  • Carbon Steel

    Material

In Real Life

Technical Specs +

Type:
Square Cake Tin
Size:
20cm
Pack Quantity:
1
Colour:
Blue
Material:
Carbon Steel
Dishwasher Safe:
Yes
Oven Safe:
Yes - up to 240C
Additional Features:
Loose-Based to Release Bakes Easily, Sure-Grip Handles and Sizing Guide on Base, No Rolled Edges Removing the Risk of Water Traps and Rust
Width (mm):
260
Height (mm):
80
Depth (mm):
210

Loose Based 20cm Deep Square Cake Tin reviews verified by reevooReevoo

Value for money
5.5
Overall rating
5.5
Scores 5.5 out of 10 based on 2 reviews
10 out of 10

DEBBIE

Maitland
+
Heavy duty quality baking tin!
Reviewer left no comment
Confirmed purchase: 25 October 2017
Published on: 08 November 2017
1 out of 10

HIRA

Brisbane
+
No good point
I was used it to make brownies for family panic but it's all wasted. The loose tin wasn't able to stop mixture coming out from the tin. It not only wastes my money but left me Burnout on oven tray and bottom of tin. I wonder if they had done any testing but their self before launching it. Worst choice
Review-photo-icon
50x50
415x380

Confirmed purchase: 23 November 2016
Published on: 24 December 2016

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Recipe: Baked Lemon Cheesecake

Baked Lemon Cheesecake

Ingredients

SERVES 6 - 8

FOR THE BASE

175g digestive biscuits

75g unsalted butter, melted, plus a little extra for greasing


FOR THE FILLING

250g mascarpone, at room temperature

600g full-fat cream cheese, at room temperature

150g caster sugar

3 large eggs and 3 large egg yolks, at room temperature

Finely grated zest of 1 lemon

3 tbsp freshly squeezed lemon juice

1 tsp vanilla extract

Method

  1. Preheat the oven to 170°C/Gas 3. Lightly grease the tin with a little butter.
  2. Crush the biscuits to fine crumbs in a plastic bag with a rolling pin or in a food processor. If using the bag method, pour the crumbs into a bowl, add the melted butter and mix thoroughly. If using a food processor, add the butter to the bowl and whizz until well mixed.
  3. Spoon the mixture into the tin and press with the back of a spoon until smooth. Chill in the fridge whilst making the filling.
  4. Using a food processor or electric hand mixer, combine the mascarpone, cream cheese and sugar until smooth and creamy.
  5. Gradually add the eggs and yolks until all are well mixed and finally add the lemon zest, juice and vanilla.
  6. Place the tin with the biscuit base on a baking tray then pour in the filling and smooth the surface. Bake for 50 to 60 minutes or until the cheesecake is set but the centre is still wobbly.
  7. Turn off the oven, leaving the cheesecake inside for a further hour to cool down, this will help prevent cracking. Remove from the oven and cool completely on a wire rack. Chill for at least 4 hours or ideally overnight.
  8. Let the cheesecake come to room temperature for 30 minutes before serving. Then carefully remove it from the tin by pushing up the base and sliding the cheesecake onto a serving plate.

TIP: TAKE THE MASCARPONE, CREAM CHEESE AND EGGS OUT OF THE FRIDGE AT LEAST AN HOUR BEFOREHAND TO ENSURE A LUMP-FREE MIXTURE.

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