Can Swiss roll be baked in a regular baking pan?

Here's why:

* Thin batter: Swiss roll batter is very thin and needs a large, flat surface to spread evenly. A regular baking pan would be too deep, resulting in uneven baking and a thick, dense cake.

* Rolling: The key to a Swiss roll is its ability to be rolled up. A rectangular baking sheet allows the cake to be rolled easily without breaking or cracking.

* Even cooking: A rectangular baking sheet provides a larger surface area for the heat to distribute evenly, ensuring the cake cooks uniformly.

Using a regular baking pan for a Swiss roll could lead to:

* Uneven baking: The cake might be undercooked in the center and overcooked on the edges.

* Difficulty rolling: The cake might be too thick or too dense to roll easily.

* A tough and dry cake: The cake may become dry and tough due to uneven baking and the thick batter.

So, stick to a rectangular baking sheet for the best results with your Swiss roll!