Maria Carlota - from Charlotte, NC
Springform pans are not meant to bake regular cake batters in. The seal on them is not tight enough. They're perfect for baking cheesecakes where you have a crust to hold in the cheesecake batter as it bakes. They also are great for flourless chocolate cakes (the batter is not as wet) and yeast breads. Another good use for springform pans is ice cream and creamy mousse cakes.