Swiss roll 25 × 38 cm tin
950 cm² · 1.9 litres
25 × 38 cm · 147.3 in² · 20 mm deep · rectangular
About this tin
A shallow rectangular tin for sponge that will be rolled. The 2 cm depth is deliberate: a thicker sponge cracks when rolled.
The numbers
| Dimensions | 25 × 38 cm · 9.8 × 15.0 in |
| Depth | 20 mm · 0.8 in |
| Base area | 950 cm² · 147.3 in² |
| Volume to the rim | 1.9 litres |
| Usable batter | about 1.1 litres — filled to roughly two thirds |
What can replace a Swiss roll 25 × 38 cm
A recipe is written for an area, because area sets the depth and depth sets the baking time. Anything within about 10% needs no adjustment. Past that, change the time first and only then the temperature.
| Tin | Area | vs this one | Effect |
|---|---|---|---|
| 23 × 33 cm / 9 × 13 in | 755 cm² | -21% | Batter 1.26× as deep — allow 10–21 minutes longer |
Frequently asked questions
What is the area of a Swiss roll 25 × 38 cm tin?
950 cm² (147.3 in²), holding roughly 1.9 litres filled to 20 mm.
Can I use a different tin instead of a Swiss roll 25 × 38 cm?
The closest here is 23 × 33 cm / 9 × 13 in at 755 cm² — 21% less area, so it sits deeper and needs longer. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a Swiss roll 25 × 38 cm tin hold?
About 1.9 litres to a depth of 20 mm. Cake batter is normally filled to between half and two thirds, so 1.1 litres of mixture is a working figure.
Why does tin size change the baking time?
Because a recipe is written for a depth, not a name. Heat reaches the centre of a shallow cake sooner, so the same mixture in a wider tin is done earlier and browns more at the edges. The area ratio tells you how much shallower: swapping a Swiss roll 25 × 38 cm for a 23 × 33 cm / 9 × 13 in changes the depth by a factor of 1.26.
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