Asked on 31 Oct 2016 by Sheree Lester
I'm used to seeing instructions for greasing or lining cake tins. But I don't understand when it says 'grease and line'. Do you grease the tin then line it, or line it and grease the lining?
If the first, then what function does the greasing perform?
If the latter then why does lining paper need greasing?
Thanks for your help.
(To explain...I'm looking at the chocolate souffle cake with armagnac prunes in this week's email)
If your using non stick parchment paper..butter the tin (this helps the baking parchment stick to the tin) then line with baking parchment. You can, but don’t have to grease the parchment again.
If you are using liners you don’t need to grease but we use a spot of oil to help the liner on the sides stay in place.
For the chocolate soufflé cake you need to butter the tin because the sides don’t need to be lined and then you line the base. This base liner doesn’t need to be greased again unless you use greaseproof paper.
I hope the makes it clearer.