Cake Pan Mentor Tortownica fi 30 DUNYA 336×336×155 mm

Mentor Tortownica fi 30 DUNYA is a round cake pan with a nominal diameter of 30 cm and outer dimensions of 336×336×155 mm. Designed to accommodate deep batters, the pan is intended for baking multi-layer and high cakes at home or in small-scale bakery environments. Its shape and depth make it suitable for sponge bases, layered desserts, and cream-filled cakes that require stable walls and even heat distribution.

Advantages

The cake pan provides a deep mould that supports tall or multi-tiered cakes while helping maintain consistent baking results. Its round form and measured dimensions allow for predictable portioning and layer cutting. The construction supports repeated use for baking, cooling and shaping various cake preparations, and it adapts to common home oven sizes used for medium-scale baking tasks.

Suitable for

• Baking sponge and chiffon cakes
• Preparing multi-layer celebration cakes
• Molding cream-filled and layered desserts
• Cooling and shaping large single-round cakes
• Use in home kitchens and small bakery operations

Key specifications

• Nominal diameter: 30 cm
• Outer dimensions: 336 × 336 × 155 mm
• Deep mould profile suitable for multi-layer cakes
• Round shape for even heat exposure
• Compatible with standard medium-to-large domestic ovens

How to use

Prepare the pan by greasing the interior surface or lining it with baking paper according to the recipe to prevent sticking. Pour or place the batter evenly into the mould, filling to a level that allows for expected rise without overflow. Bake following the temperature and time guidelines of your recipe, rotating the pan if your oven has uneven heat. After baking, allow the cake to cool in the pan briefly before inverting or removing; use a thin blade around the edge if necessary to release the cake cleanly.

Usage recommendations

For best results with layered or tall cakes, ensure even batter distribution and avoid overfilling the pan. Use an oven thermometer to confirm accurate baking temperature and allow cakes to cool sufficiently before assembling or decorating to preserve shape and layers.