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Home » Kitchenware » Pans » Baking Pans » Cake Pans » Jelly Roll Pans

Jelly Roll Pans

Jelly roll pan

Jelly roll pan. © CooksInfo / 2017

Jelly roll pans are about the size of a large rimmed baking tray, except the edges are higher — about 1 inch (2 ½ cm) tall. They are used to make a big, shallow sponge cake that is then rolled up to make a jelly roll (aka Swiss roll.)

They can also be used for “tray bakes” to make bars of cookies, or layers for a large layer cake.

A normal size is 9 inches by 15 inches (23 x 38 cm.) A 12 by 18 inch (30 by 45 cm) size is referred to by bakers as a “half-slab.” (See: Baking tray sizes.)

To use for a jelly roll, follow your recipe’s instructions on how to prepare the pan (e.g. grease, grease and flour, line with paper, etc.) Pour the batter in, and bake, then let cool a bit.

Then, roll up the layer of sponge in a thin, flat slab. You need to roll it while the cake is still relatively warm, so it is pliable.

Jelly roll pan, lined with tin foil for use

Jelly roll pan, lined for use. Audrey Kirchner / flickr / 2012 / CC BY-SA 2.0

This page first published: May 23, 2005 · Updated: Aug 9, 2020.

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Tagged With: Cake Pans

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