Yes, in the majority of sponge cake recipes used for swiss rolls, the recipe will call for the amount of batter that will fill the smaller jelly roll pan. If that same amount of batter is used with a half sheet pan the resulting cake will be thinner and more prone to cracking. However, this recipe is specifically written for the more common half sheet pan or rimmed cookie sheet that most people have in their kitchens. No jelly roll pan needed! Yay!