Professional Genoise Cake Pan 40 x 30 cm

Mallard Ferrière is one of the oldest French manufacturers of professional pastry tools. Historically based in France, the brand has equipped pastry labs, culinary schools (Bellouet, Ferrandi), and starred restaurants for decades. Choosing Mallard Ferrière means betting on:

• French craftsmanship: design and manufacturing fully carried out in France
• Pastry expertise: molds designed by and for professional pastry chefs
• Durability: reinforced steel, high-resistance coating, lifespan of 5 to 10 years with regular use
• Dimensional accuracy: strict industrial tolerance, perfect for recipes measured to the gram
• Food safety compliance: coatings certified for EU food contact, PFOA-free

Compared to entry-level molds, Mallard equipment is a long-term investment that does not warp, discolor, and maintains its non-stick performance over hundreds of bakes.

The dimensions 40 x 30 cm correspond to the European Gastronorm GN 1/1 size in pastry, the reference standard in all professional kitchens and most domestic ovens.

• Oven compatibility: fits 95% of domestic ovens (minimum standard inner width 45 cm)
• Professional oven compatibility: exact Gastronorm size, ideal for professional combi ovens (Rational, Convotherm, etc.)
• Optimal capacity: 1,200 cm² baking surface, or 8 to 12 Swiss roll portions or 1 large rectangular sponge cake for entremets
• Tray compatibility: perfectly aligns with pre-cut 40x30 cm parchment paper sheets
• Versatile size: suitable for Joconde sponges, sponge cakes, financiers on a tray, rectangular cake design bases

For smaller batches, also see the round molds in our catalog; for very large pieces, the 60x40 cm mold remains the higher standard.

The 40x30 cm rectangular sponge cake mold is the most versatile tool in precision pastry:

• Classic sponge cake: for entremets, strawberry cakes, Swiss rolls, charlottes
• Joconde sponge: the essential base of the opera cake — thin rectangular tray to cut
• Sponge fingers: on a tray for entremets and tiramisus
• Swiss roll / Yule log: thin sponge cake to spread before rolling, ideal for Christmas logs and jam rolls
• Block cake: rectangular Black Forest, three chocolate cake to serve in generous slices
• Brownies and blondies: optimal surface for 16 to 24 equal portions
• Financiers on a tray to be cut into cubes after baking
• Dough for Saint-Honoré or rectangular Paris-Brest: new trend among contemporary pastry chefs
• Rectangular tarts: XL tarte tatin, family fruit tart
• Savory trays: fougasses, focaccia, cafeteria pizzas, pissaladière

The non-stick coating of the Mallard Ferrière mold transforms the baking experience:

• Easy unmolding: the sponge cake detaches cleanly without tearing, keeping its straight edges essential for entremets
• No need to grease: zero butter, zero oil, zero bottom crumbs — time-saving and zero added calories
• Even heat distribution: heat spreads evenly, no overcooked edges or raw center
• Quick cleaning: a wipe with a warm sponge is enough, no stuck residue
• Performance preservation: the coating remains functional over hundreds of bakes
• Professional hygiene: smooth surface easy to disinfect, HACCP compliant

Tip: to preserve the coating’s durability, you can still line the mold with parchment paper for very acidic recipes (lemon, red fruits) or very sweet ones (caramels, nougats) that can damage non-stick coatings over time.

The rectangular 40x30 sponge cake has its specifics. Pro method for optimal results:

• Step 1 — Preparation: preheat the oven to 180°C with fan. No need to butter the mold thanks to the non-stick coating (but parchment paper on the bottom is optional for ultra-easy unmolding)
• Step 2 — Batter: for a standard 40x30x3 cm sponge cake, prepare 6 eggs + 180 g sugar + 180 g flour + 1 tsp baking powder
• Step 3 — Pouring: pour the batter into the center of the mold, spread with an angled spatula to distribute evenly, finish with a cross spatula stroke to level
• Step 4 — Baking: 12 to 15 minutes at 180°C. Check by touch: the sponge cake should bounce slightly under the finger
• Step 5 — Unmolding: unmold immediately onto a rack covered with parchment paper, turn over to cool flat
• Step 6 — Cutting: once cooled, cut to the desired dimensions with a ring or entremets frame

For the detailed classic sponge cake recipe, see the Patissland blog.

The Swiss roll cake is the star application of this mold. The pro technique:

• Step 1: prepare a very airy sponge cake batter, spread in a thin layer (1 cm) on the mold lined with parchment paper
• Step 2: bake 8-10 minutes at 200°C — the sponge must remain soft, not brown too much
• Step 3: immediately unmold onto a damp cloth sprinkled with sugar right out of the oven
• Step 4 — Pre-rolling while warm: roll the sponge in the cloth right after baking to set the shape. Let cool rolled
• Step 5: unroll, fill with the chosen filling (jam, ganache, mousseline cream), roll gently again
• Step 6: wrap in plastic wrap, refrigerate at least 2 hours before cutting

The secret: roll the sponge cake while still warm in the cloth. A sponge rolled cold will always crack.

The Joconde sponge is one of the most iconic technical bases of French pastry. This 40x30 rectangular mold is perfectly sized to make the 3 sheets needed for a traditional opera.

• Spread the Joconde batter in a very thin layer (3-4 mm max) on the mold lined with parchment paper
• Bake 5-6 minutes at 220°C with convection heat — baking must be quick to preserve softness
• Unmold immediately, cool, then cut 3 identical rectangles to the dimensions of the entremets frame
• Soak with coffee syrup (for an opera), alternate layers of chocolate ganache and coffee buttercream

For the full opera recipe with proportions and professional techniques, see the Patissland blog.

To preserve the durability of the non-stick coating, follow these golden rules:

• First use: clean with lukewarm soapy water, dry, brush with a thin layer of neutral cooking oil, wipe off excess
• Washing: soft sponge + regular dish soap. Lukewarm water, never boiling (thermal shocks weaken the coating)
• Strictly prohibited: metal sponge, steel wool, abrasive products, dishwasher (harsh chemicals)
• Compatible utensils: silicone spatula, soft plastic spatula. Avoid metal knives and whisks on the surface
• Drying: wipe immediately after washing with a soft cloth, then let air dry before storing
• Storage: flat in a dry cupboard, never stacked directly with other metal pans (scratches)
• Restoration: if the coating loses its properties after several years, brushing with oil before each bake restores slipperiness

The uniform heat distribution is what sets a professional pan apart from an entry-level one. On the Mallard Ferrière 40x30, this technical quality results in:

• Even edge-to-edge baking: no overly dark golden edges while the center remains pale
• Even browning of the bottom: essential for Joconde biscuits and thin sheets where appearance matters
• Flavor preservation: gradual and even heating prevents hot spots that would degrade subtle flavors (vanilla, browned butter)
• Controlled rising: uniform temperature ensures even dough rise, without a bump in the center
• Reproducibility: consistent results from one bake to another, essential for batch pastry production

This quality is achieved thanks to the metal thickness (reinforced Mallard steel) which stores and redistributes heat evenly, unlike thin sheets that heat too quickly in spots.

Temperature range: this Mallard Ferrière pan can withstand continuous baking up to 230°C, and occasional thermal shocks up to 280°C. Beyond that, the non-stick coating may gradually deteriorate.

The 6 most common mistakes in baking on a rectangular sheet:

• Uneven dough spreading: a bent spatula stroke and a cross stroke are essential for an even thickness. Otherwise, uneven baking
• Underbaking: a sponge cake that is not baked enough will collapse when unmolded. Finger test: it should bounce back slightly
• Late unmolding: letting it cool in the mold causes steam condensation and softens the biscuit. Unmold immediately after taking out of the oven
• Refrigerator storage: baked batter keeps better at room temperature (under wrap) or in the freezer. The fridge dries it out
• Cold rolling: for rolled cakes, always roll warm in a cloth. Once cold, the biscuit breaks
• Mold overload: if you exceed 50% of the depth (so more than 1.5 cm of raw batter in this 3 cm mold), there is a risk of overflow

Here are 8 recipes that highlight the 40x30 cm size:

• Classic sponge cake: the universal base for entremets, strawberry cakes, charlottes
• Opera: 3 Joconde biscuit sheets soaked in coffee, assembled in a frame
• Rectangular Black Forest: layered chocolate sponge filled with whipped cream and cherries
• Three chocolates: sponge base + 3 layered mousses in a rectangular frame
• XXL marble cake: flat family version, to be cut into portions
• Financiers sheet: the batter is spread in the mold then cut after baking
• Ladyfinger biscuit sheet: practical alternative to individual biscuits
• Rolled log: thin sponge cake lined with paper, rolled warm with chosen filling

Is the mold dishwasher safe?
Not recommended. Dishwasher detergents are harsh and gradually degrade the non-stick coating. Hand washing with warm soapy water is quick and preserves the mold’s durability.

Should it be greased despite the non-stick?
Not necessary for 95% of recipes. For very sticky doughs (rolled cake, sponge cake without fat) or acidic recipes (lemon, red fruits), a light coating of neutral oil or parchment paper ensures easy unmolding.

How much dough to pour?
The mold is 3 cm deep. For optimal baking, never exceed 50% depth, i.e., 1.5 cm of raw dough (the dough rises during baking). For standard sponge cake: 600-800 g raw dough. For thin biscuit (Joconde): 350-450 g.

Is it suitable for savory preparations?
Yes, perfectly. Ideal for focaccia, fougasse, pissaladière, family pizzas, gratin dishes.

How many servings per sponge cake in this mold?
A full 40x30 cm sponge cake typically yields 12 to 16 generous servings (5 cm square) or 18 to 24 mini portions (4 cm square). Ideal for family gatherings and events.

Does the coating contain PFOA?
No, the Mallard Ferrière coating is PFOA-free according to current EU standards. Total food safety.

Is there a warranty?
The Mallard Ferrière manufacturer warranty covers manufacturing defects. For warranty details on your product, contact Mallard Ferrière directly or Patissland customer service.

Is it stackable with other molds?
It’s best to avoid direct contact between the non-stick surface and another metal mold (risk of scratches). Place a cloth or a sheet of paper between molds when storing.