Patisse cake tin 22 cm Classic Large — round baking pan for cakes and sponges

Patisse Classic Large cake tin, 22 cm diameter, is a round metal baking pan designed for baking evenly cooked cakes, sponges and layered desserts. The pan offers a flat base and straight sides that help form uniform layers and reliable cake shapes. Its size and construction make it suitable for household use and small-scale professional bakeries where consistent results are required.

Advantages

The metal construction ensures good heat conduction for even browning and consistent baking throughout the cake. The smooth interior surface simplifies cake release and cleaning after use. The 22 cm diameter is a common size that fits standard oven racks and recipes for medium-sized round cakes. Durable manufacturing maintains shape and stability during mixing, baking and transport.

Suitable for

• Baking round sponge cakes and sandwich cakes
• Preparing layered cakes and bases for frosted desserts
• Making single-layer cakes for family meals or small events
• Everyday baking in home kitchens and light professional use

Key specifications

• Diameter: 22 cm
• Shape: Round
• Material: Metal baking tin (heat-conductive)
• Design: Straight sides with flat base for uniform layers
• Compatibility: Fits standard oven racks and recipes for medium cakes

How to use

Before first use, wash the cake tin with warm soapy water and dry thoroughly. Prepare batter according to recipe, grease the tin or line it with baking paper as preferred, and pour in the batter. Place the tin on the center rack of a preheated oven and bake following recipe time and temperature. After baking, allow the cake to cool briefly in the tin on a wire rack, then release the cake by running a knife around the edge if necessary and invert onto a cooling surface or remove using baking paper. Clean the tin after it has cooled.

Usage recommendations

To improve release and extend the life of the tin, use a thin layer of butter or cooking spray and, where appropriate, a round piece of baking paper on the base. Avoid abrasive cleaners and sharp metal utensils during cleaning to preserve the tin’s surface. For even baking, preheat the oven to the required temperature and place the tin centrally on the oven rack.