Line a 23 cm cake tin with baking paper,
right up the sides of the pan.
Not exact matches
The main benefit for me, though, is that the vast majority
of the time, I sear the tenderloin in my cast iron skillet and then, before putting it in the oven to finish
up cooking, I throw whatever our
sides will be
right into the same
pan (in this case, sweet potato wedges and brussels sprouts).
When you turn the bread out
of pan and put loaf back into oven directly onto the rack, does the loaf go upside down or
right side up?
And roll again half way
up from the
right to the left and move the egg roll to the
right side of the
pan.
Arrange tomatoes
right -
side -
up in baking
pan then spoon mixture into tomatoes, filling them just 7/8
of the way to leave room for the rice to finish expanding.
Then place a rack over the top
of the
pan and invert the cake, replacing it on the rack
right side up to cool or putting it directly on your serving platter to enjoy while still warm from the oven.
Cool cake 10 minutes in
pan, then turn out
of pan, and cool completely,
right side up, on a rack.