Cake Pan with Tube Patisse 24 cm Classic — Patisse tube cake mold 24 cm

Patisse Cake Pan with Tube 24 cm Classic is a ring-shaped cake mold designed for even baking and reliable release. Made for home bakers and small-scale pastry preparation, this 24 cm tube pan suits a variety of recipes including yeast cakes, sponge cakes and bundt-style loaves. The central tube promotes uniform heat distribution and helps the batter bake through more consistently than a simple round tin.

Advantages

The Classic tube pan combines a stable circular form with a central chimney that improves air flow and heat transfer to the center of the cake. Its surface is engineered to allow easy unmolding of delicate sponges and enriched doughs without excessive sticking. The 24 cm diameter provides a practical capacity for family portions while remaining compact enough for standard ovens. The simple design is durable and easy to clean after use.

Suitable for

• Yeast and sweet dough ring cakes
• Sponge and chiffon cakes
• Bundt-style loaf cakes and coffee cakes
• Any recipe requiring even heat distribution in the center

Key specifications

• Shape: Circular tube pan with central chimney
• Diameter: 24 cm
• Material: Bakeware-grade metal with non-stick or easy-release surface
• Capacity: Suitable for standard home-baked ring cakes (family size)
• Compatibility: Fits standard domestic ovens

How to use

Prepare the batter according to your recipe. Lightly grease the pan or apply a thin layer of butter and flour if the recipe calls for it, even if the surface is designed for easy release. Pour batter evenly into the ring mold, filling to the level recommended by your recipe. Bake at the temperature and time specified in the recipe; the central tube will help the cake cook through more quickly and evenly. Allow the cake to cool briefly in the pan on a rack before releasing; run a thin knife around the inner and outer edges if necessary to assist unmolding.

Usage recommendations

For best results, follow recipe guidance for greasing and oven temperature. Avoid using sharp utensils on the pan surface to preserve the release coating. Let the cake rest and cool slightly before inverting to reduce risk of breaking delicate sponges.