A thin cake (such as a genoise) that's baked in a jelly roll pan (also known as a sheet pan) and used for rolled cakes such as bûche de noël and jelly rolls.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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