Glass-bottomed spring form pan lets a novice baker see what’s going on

My husband has recently taken up baking. A couple of times, though, even when a test toothpick came up dry and his gingerbread should have been cooked through, the cake was sticky on the bottom.

Embarrassing for a fledgling baker. I understand.

But a recent purchase of a springform pan with a glass-bottom has changed things around this house.

It is kind of ingenious. While his gingerbread is baking, he can lift the pan out of the oven by its two handles and actually what’s happening, whether the cake bottom looks browned enough. Or not.

How did he come up with the idea? He read about it in an old Cook’s Illustrated my mother had passed on to us, where it was highly rated. I don’t know what he did with the issue, though, as I haven’t been able to find it to see just what the editors wrote. But I can tell you he was baking the “Fresh Ginger Cake” from David Lebovitz’ ”Ready for Dessert: My Best Recipes,” a recipe I’d be happy for him to bake every week.

With this pan from Frieling USA (widely available at cookware stores an online), he doesn’t have to get all nervous about transfering the cake to a serving platter. He cuts and serves directly from the flat glass bottom.

At prices ranging from $27 to $45, depending on whether the pan is on sale or not, the non-stick springform cake pan is not inexpensive. But the relief on a fledgling baker’s face when his cake emerges from the oven perfectly cooked? Priceless.

One cautionary note: When buckling the nonstick sides in place, be careful to make sure the glass bottom is in its groove or you could break or bend the buckle by applying too much force. Gently does it.

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