Jelly Roll Pan Size For Yule Log

A jelly roll pan is a flat sheet pan with a 1-inch rim around its sides. It is used to make thin sponge or sheet cakes that can be coated with cream or jelly and rolled into a cylinder shape. The standard size of a jelly roll pan is 15 x 10 inches, with 1-inch high sides. This size is ideal for making a yule log cake, also known as a Bûche de Noël, which is a chocolate sponge cake filled with cream and covered with chocolate ganache to resemble a log.

There are two common sizes of jelly roll pans: 1/4 size and 1/2 size. The 1/4 size jelly roll pan measures approximately 9 by 13 and is 1 deep, while the 1/2 size jelly roll pan is slightly larger at 12” by 17” and 1” deep. American jelly roll pans are similar in size to Swiss roll tins, which typically measure 33 x 24cm (9 x 13 inches) and have shallow sides of around 1-2cm (1/2 - 3/4 inch) deep.

Jelly roll pan dimensions

Jelly roll pans are a type of flat sheet pan with a rim around the sides. They are designed to make thin sponge or sheet cakes that can be coated with creme, jelly, or other fillings and rolled into a cylinder shape.

There are two common sizes of jelly roll pans: 1/4 size and 1/2 size. 1/4 size jelly roll pans measure approximately 9" by 13" and are 1" deep. 1/2 size jelly roll pans tend to be around 12” by 17” and 1” deep.

The standard size of a jelly roll pan is 15 x 10 inches, with 1-inch high sides. This size is important for making a jelly roll or Swiss roll. Rolled cake recipes, such as Bûche de Noël (yule log), are formatted specifically to fill a standard-sized jelly roll pan.

If you are making a yule log, you can also use a Swiss roll tin, which usually has dimensions of approximately 33 x 24 cm (9 x 13 inches) and shallow sides of around 1-2 cm (1/2 - 3/4 inch) deep. An American jelly roll pan or a 9 x 13-inch quarter sheet pan can also be used.

It is important to note that the size of the pan can affect the baking time, as the batter will spread thinner or thicker depending on the dimensions of the pan.

Swiss roll tin size

A Swiss roll tin, also known as a jelly roll pan, is a flat sheet pan with a rim around its sides. It is used to make thin sponge or sheet cakes that can be coated with cream, jelly, or other fillings and rolled into a cylinder shape. The standard size of a jelly roll pan is 15 x 10 inches with 1-inch high sides, although there are also quarter and half-size variations.

The Swiss roll tin size is important for achieving the right cake consistency. If the pan is too small, the cake will be too thick and difficult to roll. On the other hand, if the pan is too large, the cake will be too thin and may break apart. Therefore, it is recommended to use a jelly roll pan with the standard dimensions of 15 x 10 inches for making a yule log.

American jelly roll pans typically measure 9 x 13 inches, which is slightly smaller than the standard size. These pans usually have shallow sides, around 1-2 cm or 1/2 - 3/4 inch deep. Alternatively, you can use a quarter sheet pan with dimensions of 9 x 13 inches.

When making a yule log, it is also important to line the Swiss roll tin with baking parchment or parchment paper. This makes it easier to turn the cake out of the tin and prevents the tender sponge from sticking. Lining the tin with parchment paper that comes slightly above the sides is also recommended in case the sponge rises higher than expected during baking.

Jelly roll pan alternatives

Jelly roll pans are a type of flat sheet pan with a 1-inch rim around the sides. They are designed to bake thin sponge or sheet cakes that can be coated with cream, jelly, or other fillings and rolled into a cylinder shape. They are typically made from aluminum or aluminized steel.

If you don't have a jelly roll pan, a half sheet pan can be used as a substitute. However, this may result in a thin cake that cracks or burns as the batter will be spread too thin. Cookie sheets are not suitable alternatives as they don't have a rolled edge to contain the batter.

If you're looking to bake a yule log, a Swiss roll tin or a quarter sheet pan can also be used as an alternative to a jelly roll pan.

• 9" x 13" metal baking pan: This can be used for a jelly roll, but the cake will be more difficult to roll up and the baking time will need to be adjusted.
• 13" x 10" jelly roll pan: If your recipe calls for a 15" x 10" jelly roll pan, this smaller size can be used, but the batter will not fill the pan completely.
• 11" x 7" pan: This pan has a similar capacity to a 9" square pan and can be used as an alternative.
• 8" square pan or 9" round pan: These pans have a capacity of 64" and can be used interchangeably for cake and bar recipes.

Jelly roll cake filling

A jelly roll cake, also known as a Swiss roll, is a dessert made of a thin sheet of sponge cake that is spread with a filling and then rolled into a log shape. The filling is what makes the jelly roll cake so versatile. You can fill it with anything from jam to chocolate cream to ice cream.

• Jam or Jelly: The classic filling for a jelly roll cake is, of course, jam or jelly. This can be any flavour you like, from raspberry to apricot to lemon curd.
• Chocolate Cream: For a chocolate lover's dream, fill your jelly roll cake with a light or dark chocolate cream. You can make this by mixing butter or margarine, confectioner's sugar, and melted chocolate. For an extra indulgent touch, add some whipped topping to the mixture.
• Ice Cream: For a frozen treat, fill your jelly roll cake with slightly softened ice cream. This will need to be stored in the freezer, so it's a great option for a make-ahead dessert.
• Whipped Cream: A billowy vanilla or chocolate whipped cream is a perfect light and fluffy filling for a jelly roll cake. You can make this by whipping together heavy cream, sugar, and vanilla extract. For an extra special touch, add some marshmallow creme.
• Chantilly Cream and Candied Ginger: For a more sophisticated take on the whipped cream filling, try chantilly cream. This is a combination of whipped cream, sugar, and vanilla extract that is often flavoured with a liquor such as Grand Marnier or brandy. Adding some chopped candied ginger gives the filling a spicy kick.
• Almond-flavoured Whipped Cream: For a nutty twist on the traditional jelly roll, fill your cake with an almond-flavoured whipped cream. To make this, simply add some almond extract to your whipped cream mixture.
• Lemon Cream: If you're looking for a zesty filling, lemon cream is a great option. This can be made by mixing together lemon juice, butter or margarine, confectioner's sugar, and egg yolks.

So, there you have it! A few ideas to get you started on creating your own delicious jelly roll cake fillings. The possibilities are endless, so feel free to experiment and create your own unique combinations.

Jelly roll cake decoration

A jelly roll cake is a simple yet impressive dessert, perfect for festive get-togethers. The cake is soft, sweet, and full of jam, and its unique spiral shape lends a festive touch to the table.

Step 1: Prepare the Cake

Firstly, ensure you have the right pan. A jelly roll pan is a type of flat sheet pan with a 1-inch rim and is typically 15 x 10 inches in size. The pan should be lined with waxed paper, foil, or cooking parchment paper, and greased generously with shortening or butter.

Step 2: Bake the Cake

Prepare the cake batter by beating eggs with an electric mixer until thick and lemon-colored. Gradually beat in sugar, followed by water and vanilla. Next, add the dry ingredients, such as flour, baking powder, and salt, and beat until the batter is smooth. Spread the batter evenly in the prepared pan and bake at 375°F for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.

Step 3: Roll the Cake

Once the cake is baked, loosen it from the sides of the pan and turn it upside down onto a towel sprinkled with powdered sugar. Carefully remove the paper and trim off any stiff edges. While the cake is still hot, carefully roll the cake and towel from the narrow end. Allow the cake to cool on a rack for at least 30 minutes.

Step 4: Unroll and Fill the Cake

Once the cake has cooled, unroll it and remove the towel. If using jelly or jam, beat it slightly with a fork to soften before spreading it over the cake. For a chocolate ice cream roll, fill the cake with slightly softened ice cream. You can also fill the cake with whipped cream for a lighter option.

Step 5: Roll and Decorate

Roll the cake back up gently but tightly. For a neat finish, use the parchment paper to help tighten the roll. Wrap the parchment around the cake, pulling the bottom edge to create a tight cylinder. Sprinkle the cake with powdered sugar for a classic finish, or decorate with frosting or additional fillings.

Storage

A jelly roll cake can be stored at room temperature for 24 hours if unfrosted, or up to 2-3 days if using a frosting or filling. It can also be frozen for up to a month.

Frequently asked questions