Full question
I made the Rococoa Cake but the edges tasted metallic, so next time should I line the springform with clingfilm before assembling the cake. The creme contains both alcohol and coffee, which both are acidic, is this the reason?
Our answer
Nigella's Rococoa Cake (from FEAST) is a layered chocolate cake filled with a flavoured mascarpone cream. The flavourings are coffee and rum. Coffee is moderately acidic but rum is not usually that acidic, cream is usually quite neutral and mascarpone is mildly acidic. It is most likely that the mascarpone could have reacted with the pan, but only if the pan is an uncoated aluminium pan and the cream is left in contact with the pan for a long period of time.
Most springform pans are either coated with a non-stick finish, for convenience, or have an anodised finish, both of which will prevent the pan from reacting with acidic foods. So to have an untreated aluminium pan is quite rare. If your pan is coated but heavily scratched then it may have exposed some of the aluminium and caused a reaction, in which case it will need lining. with either clingflilm (plastic warp) or baking parchment (parchment paper).
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