Jelly roll shape.
Gelatin roll trays are typically distinguished by their composition and finish. Jello pan dimensions are generally standardized at 15 to 17 inches (38.1 to 43.18 cm) long, 10 to 14 inches (25.4 to 35.56 cm) wide, and one inch (2. 54cm) deep. Constructed of stainless steel, aluminum, or a combination, these trays are often available in a variety of finishes.
Jelly buns typically use a thin sponge cake as a base.
Stainless steel jello pans are considered good but not perfect, at least not for perfect jello rolls. The reason the stainless steel pan is not ideal is because the sponge cake can stick to the surface and cause it to break during removal. Stainless steel pans with an aluminum surface are less likely to stick and are a much better option.
However, stainless steel is good at distributing heat evenly to ensure even cooking, and it’s heavier so it can last longer. Parchment paper is often used to line the bottom of stainless steel jelly roll trays to ensure easy removal of contents. Bakers often grease pans with butter, oil, or fat and cover with parchment or parchment paper. This helps the finished cakes come off the pan cleanly and easily.
Some jelly roll pans have a dark nonstick coating. While this coating is effective at preventing sticking, the dark surface can cause the cake to brown too much. When using a baking sheet with a dark non-stick surface, users should monitor cooking carefully to avoid excessive browning. It’s important to use plastic utensils with these pans, as the metal can scratch the surface.
Jelly rolls are usually made from sponge cake because they are usually very light and flexible. The batter is poured into prepared jello molds, which are usually greased and lined with parchment paper for best results. The saucepans should not be more than half full to avoid overflowing during cooking.
When removed from the oven, this cake is immediately removed from the pan and placed on a towel covered with powdered sugar. The parchment paper, if used, is removed and the warm cake can be carefully wrapped with the towel around the narrow end. The rolled cake is placed on a wire rack until cool.
When the cake has cooled, it is spread out and the towel is removed. Any jam used is usually gently churned to soften before being spread over the cake. Other fillings can also be used, such as chocolate cream or fruit whipped cream. After spreading the filling all over the cake, up to the edges, it is carefully rolled up and dusted with icing sugar before serving.