Rectangular Mold 40x30cm

• Brand: PME Cake (Premier Manufacturing, United Kingdom, since 1972)
• Reference: OBL12162
• Internal dimensions: 40 x 30 cm
• Material: professional-quality anodized aluminum
• Sides: straight and perpendicular — sharp corners for clean cutting
• Oven compatibility: all types (fan-assisted, conventional, professional). Maximum temperature 220°C
• Dishwasher: dishwasher-safe (hand washing recommended to preserve the anodized finish)
• Origin: United Kingdom

• Large-format sponge cake: a single base that can be cut into several layers, ideal for generous layer cakes or rectangular wedding cakes
• Number cake: sponge cake or shortbread baked in this pan, then cut into number shapes with a cutter — the standard technique in professional shops
• Brownies and moist cakes: the perfect format for sheet-baked products, cut into regular 5x5cm or 4x6cm portions
• Molly cake or sponge cake: a moist base for layer cakes covered with fondant or buttercream
• Rectangular wedding cake base: the 40x30cm format provides a generous tier for at least 20–25 servings
• Rectangular tart: shortcrust pastry base for buffet or catering presentations

The anodized aluminum used by PME Cake differs from stainless-steel and silicone pans in several ways:

• High thermal conductivity: aluminum conducts heat approximately four times better than stainless steel — baking is faster and, above all, more even, with no cold area in the center
• Lightweight: a light, easy-to-handle pan that is simple to move with oven gloves, even when full
• Perfectly straight sides: molded aluminum maintains its dimensional rigidity — the sides remain perpendicular even after hundreds of bakes
• Anodized finish: a surface treatment that strengthens the aluminum, prevents oxidation, and facilitates release without aggressive non-stick agents
• Professional durability: PME pans are designed for intensive production in professional pastry kitchens

1. Preparation: lightly butter the sides and base of the pan, then flour it or line it with parchment paper cut to size. Parchment paper on the base guarantees easy release for delicate sponge cakes
2. Filling: fill the pan no more than two-thirds full — sponge cakes rise significantly during baking
3. Baking: use a preheated oven at 170–180°C. PME's rule: reduce the temperature by 10°C compared with conventional instructions when using a fan-assisted oven. Check for doneness with a knife that comes out clean
4. Cooling: leave to cool for 10 minutes in the pan, then turn out onto a rack and allow to cool completely before cutting into layers
5. Cleaning: wash with hot soapy water, rinse thoroughly, and dry immediately. Avoid abrasive sponges, which can scratch the anodized finish

• Complete PME Cake collection — round and square pans, smoothing tools
• Cake boards and drums — for presenting your rectangular layer cake
• Azucren 30x40cm white rectangular cake board — matching presentation board
• Cake-design equipment — piping tips, spatulas, and smoothers for finishing
• Valrhona Guanaja 70% chocolate fèves — for intense chocolate brownies and bases

Should parchment paper be used?
It is recommended for the base and optional for the sides. A parchment-paper base guarantees clean release, even for the most delicate sponge cakes. Without paper, butter and flour are sufficient for brownies and denser cakes.

Is the pan suitable for professional deck ovens?
Yes — PME aluminum is designed for professional forced-convection and deck ovens. Aluminum's high conductivity is particularly appreciated in deck ovens for consistent baking of the base.

Can numbers be cut directly from the sponge cake?
Yes — this is the standard number-cake technique. Bake the sponge cake or biscuit in this pan, allow it to cool completely, then use paper templates or number-cake cutters to cut out the shapes. The 40x30cm format allows two large numbers to be made side by side.

How many servings does a cake baked in this pan provide?
A 40x30cm rectangular layer cake with two layers of filled sponge provides approximately 20–30 servings, depending on the cutting size. For a dessert buffet, small 4x5cm portions yield up to 48 servings.