Serious Eats: Talk
bain marie alternatives
I'm going to bake a cake tomorrow that calls for the sponge layers to be baked in a water bath.
My question is that since the point of a bain marie is usually to encourage even heating, will it work out the same way if I just wrap my pan in a damp towel?
I have a springform pan and I'm desperately paranoid about leakage. I'll do it if I have to, but I was just wondering about alternatives..