Erin Mann is baking a new cake every week for a year from the "All Cakes Considered" cookbook and shares her adventures here on AnnArbor.com. Read past columns here.

As I prepared to bake this week's cake I felt a little, well, unprepared. Spanish Meringue Cake required I use a springform pan and that I make a meringue for the first time. My mind was filled with questions about these unfamiliar tools and techniques.

What exactly is springform bakeware? Why is it necessary and how is it different from my other pans? And what's up with that latch? All that hardware makes the pan look so complicated!

I learned springform pans consist of two parts: a base made of glass or metal and a metal ring that forms the sides. The base is aligned with a groove on the inside bottom of the ring and secured by closing a latch on the outside of the ring that locks the pieces in place. This type of bakeware allows the baker to easily remove delicate cakes and tortes from the pan. Often used to make cheesecakes, opening the latch widens the ring so it can be slipped off the sides of the cake without disturbing the cake's structure.

I borrowed a springform pan from Rex. I took it apart and put it back together a few times. I read the cake recipe a second time, and then, like the latch on the side of the pan, it "clicked."

I understood why a springform pan was essential to a successful Spanish Meringue Cake. The cake consists of a base layer of spice cake, a thin layer of chopped walnuts, and a brown sugar and spice-flavored meringue. If I were to place a plate atop the pan and flip it over like I usually do to remove cakes from the pan, I'd have a crumbly mess. Removing the sides of the pan from around the cake will keep each beautiful layer intact.

A meringue consists of three key ingredients: egg whites, sugar, and acidic stabilizer (usually cream of tartar or lemon juice). I learned a few tips that helped me transform egg whites into a voluminous, glossy cake topping.

Fresh isn't always best

Eggs that are a few days old have thinner whites and will whip more easily to a higher volume.

Keep it clean and dry

Meringues are sensitive and don't like moisture. Avoid making meringue on a hot, humid day. Make sure all utensils and bowls you are using are clean and dry. Glass or metal bowls are preferred. Plastic bowls hold on to grease and fat and can keep your egg whites from whipping up properly.

Degrees of separation

Cold eggs separate more easily. Take the eggs out of the refrigerator at least 30 minutes before you plan to make the meringue and separate ahead of time.

Leave your bowl of egg whites out so they will be at room temperature when you are ready to use them. Egg whites at room temperature whip more easily and have more volume than cold egg whites.

Make a commitment

Once you start whipping the eggs, don't stop! Make sure to have any additions (cream of tartar, sugar, spices, etc.) you'll need close at hand. Keep in mind they are added at different stages of the whipping. Follow your recipe's instructions for when to add them. If the recipe doesn't specify, cream of tartar is added once you've whipped the whites until they are cloudy and frothy. Sugar comes later. Add gradually once you've whipped the whites to stiff peaks.

The meringue will begin to break down after a couple days so it's best to eat it quickly. The full recipe for Spanish Meringue Cake is available on scribd.com.

Erin Mann is a lover of all things cake and welcomes your baking wisdom. Email her at SheGotTheBeat@gmail.com or follow her on Twitter.