Tip the batter into 2 big baking sheets (the classic oven sheets), lined with parchment paper. If you have only 1 sheet, you'll have to bake the cakes in turn. Lift out the baked cake by pulling the paper, line with parchment paper again and tip into the remaining batter.
Or, if you are making a smaller cake, of half of the quantities, use only one baking sheet and bake the cake in one turn.