An ideal jelly roll pan — made from a variety of materials — yields a perfect sized sheet cake that's perfect for making, well, a jelly roll (or Swiss roll, or Yule log, or any other rolled ...

Here is step by step what to expect when making this Swiss Roll cake: Preheat the oven. Line a jelly roll pan (15 in x 10 in x 1 in) with aluminum foil; generously spray foil with non-stick ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water.