Carbon Steel Shell Cake Pan

A carbon steel baking pan with deep shell-shaped cavities and a non-stick coating, for madeleine-style sponge cakes, small tea cakes and moulded chocolates. Carbon steel conducts heat quickly, which is what puts a crisp golden edge on a small cake before the middle dries out.

The scalloped ridges are more than decoration: they give the batter more surface against the hot metal, so each cake comes out with a defined pattern and a thin crust all the way round. Six or nine cavities, depending on the size of your oven and your household.

Why you'll love it

• Defined shell shape — deep ridges that show in the finished cake.
• Carbon steel — heats fast and browns evenly.
• Non-stick coated — cakes release with the pattern intact.
• Two sizes — six or nine cavities.

Details

• Material: carbon steel with non-stick coating
• Options: 6 cavity, 9 cavity
• Oven safe to 240°C
• Ideal for: madeleines, small sponge cakes, financiers, chocolates

Brush the cavities with melted butter even though the pan is non-stick, and chill the batter before baking. Cold batter in a hot oven is what gives a madeleine its hump.