A jelly roll pan is a type of flat sheet pan that features a 1-inch rim around the pans sides. It is used to make thin sponge or sheet cakes that are sturdy enough to coat with creme, jelly, or other fillings and roll into a cylinder shape. Compared to half-sheet pans, which are 18x13", jelly roll pans are smaller, usually about 15x10". Jelly roll pans have 1"-high sides, sufficient for containing the batter as it rises in the oven. The raised edges of the pan help to keep the batter from spilling over the sides.

Jelly rolls, also called roulades, Swiss rolls, and cream rolls, are a type of cake tightly rolled with jelly and other fillings. To achieve the perfect size for this rolled cake, a jelly roll pan typically measures 10 ½x5 ½” inches (but in some cases, it can be as big as 12x18” inches). This pan also has raised one-inch sides.

While it is best to use a jelly roll pan if your recipe calls for it, a half sheet pan is a similar option. However, the size of a jelly roll pan is ideal for rolled cake recipes because its length and width are narrower than a half sheet pan, but it is just as deep. Most jelly roll recipes instruct you to fill your jelly roll pan almost to its brim with batter. This produces a cake that is approximately 1" tall and substantial enough to hold generous amounts of filling. A wider half sheet pan will spread your batter too thin.

In summary, a jelly roll pan is a specific type of sheet pan with raised edges that is used to make thin sponge or sheet cakes that can be rolled with fillings. It is smaller than a half-sheet pan and has a 1-inch rim around the sides to contain the batter as it rises in the oven.