Red vittero logo
Enter a search term
  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.


In our forms, everything succeeds. Check out the delicious recipes and enjoy successful baked goods. Share your passion for baking with your loved ones - offer them delicious baked goods. Enjoy!
See all recipes

Classic White Biscuit


  • 5 eggs at room temperature
  • 150g (¾ cup) fine sugar
  • 110g (¾ cup) wheat flour type 450 - cake flour
  • 40g (¼ cup) potato flour

To prepare the recipe you will need:


  1. Preheat the oven to 160 °C top and bottom without the fan. Line two 16 cm diameter cake tins or one 22-24 cm diameter one with baking paper on the bottom. Do not grease or line the sides. All ingredients should be at room temperature.
  2. Separate the egg whites from the yolks and whip the meringue from the whites, taking care not to pierce it. To do this, you can add a few drops of lemon juice, which creates an acidic environment and prevents the meringue from breaking through too quickly.
  3. When the foam is almost beaten, add the sugar gradually, mixing constantly. The next step is to add the egg yolks, one by one, without stopping mixing.
  4. Sift the flour into a small bowl, add it in two/three batches to the egg mixture. Gently mix on the lowest speed, although it is better to mix gently with a spatula until the ingredients are combined. Do this really gently so that the foam sinks as little as possible.
  5. Pour into the previously prepared cake tins. Immediately place in preheated oven. Bake for 30-35 minutes or an additional few minutes until dry. Separate the cooled sponge cake from the edges of the tin with a knife, then remove the rim.
Jagielnik with apples and crumble
It is best to rinse the dry groats with boiling water before cooking to get rid of the bitterness. Cook the millet groats until soft....
Vegan carrot cake with cashew topping 
Peel and grate the carrots on a small grater. Pour warm water over the flaxseed and set aside for a few minutes. In a large bowl, ...
Raspberry polenta cake 
Mix the dry ingredients (almond flour, polenta, starch and baking powder) in a bowl. Set aside...
Fruit bread (gluten-free, vegan)
Chop the dried fruit not too finely (you want them to be visible in the dough). Transfer to a bowl...
Cupcake with apple stained glass
Melt the margarine and then let it cool. Beat the eggs with the sugar. Add the dry products...
Coconut cupcake with coffee glaze
Soak the coconut shavings in the milk. Set aside for a few minutes. Sift the flour with the baking powder....
Courgette Brownie
Grate the courgette on a small-mesh grater and drain off any excess water. Blend the eggs ...
Coconut-Mango-Apple Creamer
Separate the egg whites from the yolks and whisk to a stiff froth, slowly adding erythrol towards the end....
Chickpea cake
Rinse the chickpeas in a sieve if they are from a can, or soak and cook if you are using dry....
Cooked Cheesecake
Pour hot water over dates, nuts and sunflower seeds and leave to soak....
1 2 3 4