Please could you explain the difference between the various papers used in baking as I am very confused. Nigella's Rosemary Remembrance Cake calls for baking parchment, is this the same as baking paper or greaseproof paper? Many thanks!
Lining tins or baking sheets is an important process in most baking recipes as it helps to prevent the baked goods from sticking in situ once they have cooled. Baking parchment is usually used to prevent sticking as you can cut and fold the parchment to fit the tin. So lining the loaf tin with baking parchment or a non-stick liner is an important step for the Rosemary Remembrance Cake (from FEAST). You can also buy special sheets of non-stick liner that can be cut to fit pans and are washable and reusable. Baking parchment, baking paper and parchment paper are different names for the same product. It is a paper that has been treated with a thin coating of food grade non-stick material (usually silicone) to stop baked goods from sticking.
Greaseproof paper looks similar to baking parchment but is actually very different. Although it is impermeable to oil and grease, it is not treated with a non-stick coating. So if you use it in baking it will tend to stick to the cake or cookies. It is usually used more for wrapping items, such as sandwiches, and is usually slightly cheaper than baking parchment. Generally you can use baking parchment where you would use greaseproof paper but not vice-versa and if you absolutely have to use greaseproof paper in baking then you need to grease it generously, though even then it can still sometimes stick.