SC - seed cake from Tusser

[Laura C. Minnick]

Stefan li Rous wrote:
> 
> Diana d'Avignon answered my question with:
> > My grandmother used to use the term hoop pan for a spring form....dunno if
> > that is what the recipe means, though.
> >
> > > What exactly is a "Hoop"? Is it like a modern cake pan? Or is it simply
> > > a loop/hoop with no bottom?
> 
> Ok, I'm a new cook. What is a "spring form"?

It's this cool pan that comes apart! There's a flat pan bottom, and a
hoop-shaped outer ring, with an opening in the side, and a groove along
the bottom edge. At the opening there's a latch kinda like a latch on a
footlocker, you pop the ring over a lip and pull back the bigger ring-
and when you release it, it 'springs' open. The groove on the bottom
edge of the ring is to fit on the bottom of the pan, so it doesn't slide
out or leak when full of batter. They're usually used for cheesecake.

'Lainie