Jelly Roll pans come in various sizes and finishes, including stainless steel and nonstick coatings. Sponge cake is best for jelly rolls and should be baked in a greased and lined pan, then rolled with powdered sugar and filled with gelatin or other fillings before serving.
Jelly Roll pans are generally differentiated by composition and finish. Jelly tub sizes are usually standardized between 15 and 17 inches (38.1 – 43.18 cm) long, 10 – 14 inches (25.4 – 35.56 cm) wide, and one inch (2.54 cm) deep. Constructed of stainless steel, aluminum, or a combination, these pans are usually available in various finishes.
Stainless steel jelly pans are considered a good, but not perfect pan, at least for flawless jelly rolls. The reason the plain stainless steel pan isn’t ideal is because the fluffy cake can stick to the surface, causing it to crack upon removal. Stainless steel pans with an aluminum surface are less prone to sticking and are a much better choice.
However, stainless steel is great at distributing heat evenly to ensure even cooking, and it’s heavier, so it may last longer. Parchment paper is often used to line the bottom of stainless steel pans, to ensure easy removal of the contents. Bakers usually grease the pans with butter, oil, or shortening, then cover with parchment or waxed paper. This helps the finished cakes come out of the pan cleanly and easily.
Some jelly pans have a dark nonstick coating. While this coating is effective at preventing sticking, the dark surface can cause the cake to brown excessively. When using a pan with a dark nonstick surface, users should closely monitor cooking to avoid excessive browning. It is important to use plastic utensils with these pans, as metal may scratch the surface.
Jelly rolls are usually made with sponge cake because it tends to be very light and pliable. The batter is poured into prepared jelly pans, which are usually greased and lined with parchment paper for best results. Pans should not be filled more than half full to avoid overflowing during cooking.
Once removed from the oven, this cake is immediately removed from the pan onto a towel covered in powdered sugar. The parchment paper, if used, is removed and the hot cake can be carefully rolled up with the towel from the narrow end. The rolled cake is placed on a wire rack until it cools.
When the cake is cold, it is rolled out and the towel is removed. Any gelatin used is typically beaten gently to soften it before it is spread over the cake. Other fillings can also be used, such as chocolate cream or whipped cream with fruit. After the filling is distributed throughout the cake, it is carefully rolled around the edges and sprinkled with powdered sugar before serving.
Protect your devices with Threat Protection by NordVPN
