Swiss roll comparisons

I have finally bought a pan. Unfortunately in Aust, I can only find a slice pan and not a jelly roll pan which is the correct pan. The slice pan is 24.5*34.5, which is the largest slice pan I can find but a jelly roll pan is typically 25*35. I didn't think 0.5cm on each side would make too much of a difference as long as the heigh of the pan is tall enough. My slice pan is 2.5cm tall, am hoping this would be sufficient for the additional volume.

Bearing the volume of the cakes in mind, here are the recipes that I've short listed.

1) JOC Matcha (has video)
https://www.justonecookbook.com/matcha-swiss-roll/
- Genoise (whole eggs, less common method - moist texture) vs biscuit (aka chiffon method, most common - fluffier texture)
- Matcha cream filling
- 4 eggs in 38 by 25 cm jelly roll pan
- Hand whisk egg yolks.
- Sift flour 3 times.
- 190 deg C for 12-13 mins
- Don't over-bake or too dry and cracks during rolling
- Remove paper from bottom when hot. Cover with parchment and flip so that curst is inside.
- Roll when hot in parchment for 'muscle memory'. Cover in towel. Re-roll when cold but I noticed the cake stuck to the parchment.

2) Not quite Nigella
http://www.notquitenigella.com/2015/03/17/matcha-swiss-roll/
- Mascapone filling
- 4 egg whites, 2 egg yolks in a swiss roll tin (no dimensions given)
- Modified genoise method. Beat in whites to soft peaks then beat in yolks one at a time. Fold in sifted flour.
- 200 deg C for 10 mins.
- While hot, inverted onto parchment that has powdered sugar sifted on it. Remove parchment from the bottom and roll up before leaving to cool i.e. crust is on the outside. No wonder she had to sift so much matcha over the sugar to cover it!

3) Christines
https://en.christinesrecipes.com/2010/06/green-tea-matcha-swiss-roll.html?m=1
- Cream filling
- 6 egg whites, 9 yolks in 31.5*23 cm baking tray (altho she recommends 2 trays so that it's thinner and easier to roll)
- Lots of oil; 2 types of oil; plain and corn flour unlike everyone else who uses cake flour; hot water instead of milk as some recipes use
- 220 deg C for 10 to 15 mins
- Cool cake before removing parchment. After removing parchment, scores the cake so it's easier to roll. Spread on the cream and roll. Crust is outside.

4) CWD Matcha (has video) - Tested here
https://cookingwithdog.com/recipe/matcha-roll-cake/
- Red bean filling
- 4 eggs in 26 by 36cm pan
- Uses beater to beat egg whites then same unwashed beater to beat egg yolks till pale and fluffy and doubled in volume.
- Sifts flour 3 times.
- 170 deg C for 25 mins
- Drop pan to prevent shrinkage once out of oven. Place on a flat surface to cool and cover to prevent drying out
- Uses Kraft paper which is supposed to be easier to remove. Remove paper from bottom after just a few minutes of cooling.
- Flip again so the crust is on the inside to spread on cream. Roll when cool.
- Use ruler on to tuck the paper under the roll to tighten it

5) Rasa Malaysia Matcha
https://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/2/
- Red bean filling
- 3 eggs in 10 (25.4cm) by 12" (30.48) pan
- Uses a beater.
- Fold melted butter in last (like madeleines?)
- 230 deg C for 10 mins
- Cool 10 minutes before removing the parchment. Roll while warm.

6) Kitchen Tigress Matcha (has video)
https://kitchentigress.blogspot.com/2015/02/matcha-green-tea-azuki-red-bean-roll.html
- Red bean filling; different brands of Hokkaido red bean paste superior to China red bean
- 3 eggs, oil
- 80g egg white (?) in 12 (30.48cm) by 9" (22.86cm) pan
- Uses beater to beat yolks.
- 170 deg C for 20 mins
- Shield top of pan. Has pan of water on lower shelf
- Drop pan to prevent shrinkage
- Cool on rack. Remove paper when cool. Roll when cool.
- Skinless bottom is outside of cake and crust is the inside of the cake.

7) Ochikeron Matcha (has video)
https://www.youtube.com/watch?v=tzugYxNMD4Y
- Real strawberry filling
- Modified genoise method. Beat eggs whole.
- 3 eggs in 9 inch square brownie pan
- Uses beater throughout, even to beat in the flour.
- 180 deg C for 12 mins
- Drop pan to prevent shrinkage
- Roll when cool.
- Use paper to tuck the roll in

8) Bake for Happy Kids Real strawberry filling (has video)
http://www.bakeforhappykids.com/2017/10/strawberry-chiffon-Swiss-roll.html
- Real strawberry filling. Standard and easiest to roll.
- 4 to 5 eggs in 35*25cm pan (140g egg white, 60g yolk)
- Hand whisk yolks
- 180 deg C for 15 mins
- Better to slightly over-bake than under-bake.
- Cool on rack. Remove parchment after 5 mins cooling only.
- Outside of cake is crust.
- Roll when cool.

9) BHK Strawberry jam (has video)
http://www.bakeforhappykids.com/2018/07/Asian-basic-strawberry-jam-chiffon-Swiss-roll.html
- Thin cake and spreadable filling but harder to roll
- about 4 to 5 eggs in 35*25cm pan (175g egg white, 75g yolk)
- skinless bottom is outside of cake
- 180 deg C for 15-16 mins. Do not overbake or its too dry and hard to roll.
- Skinless outside of cake. Crust is inside.
- Remove cake to wire rack to cool for 5 mins. Remove parchment from bottom.
- Roll when cool

10) BHK Coffee (has video)
http://www.bakeforhappykids.com/2018/06/cottony-soft-coffee-chiffon-Swiss-roll.html
- cake is 20% more volume than real strawberry filling. Hardest to roll
- Extra thick fluffy cake with cream filling
- about 4 to 5 eggs in 35*25cm pan (175g egg white, 75g yolk)
- 180 deg C for 17 mins. Don't over bake or it cracks when rolling. Underbaking means the skin is not dry and hard to handle.

- Remove to rack to cool for 5 mins then remove parchment.

- Choose whichever side to be the outside, either crust or skinless bottom.

11) Kitchen 101 Pandan swiss roll (has video)
https://mykitchen101en.com/pandan-swiss-roll-cake/
- 3 eggs in 10*14" (25 by 36cm) pan
- After beating whites, beats yolks on low speed.
- 190 deg C for 18 to 20 mins.
- Has pan of water on lower shelf.
- Drop pan to prevent shrinkage.
- Transfer cake to wire rack to cool. Remove paper when cool.
- Roll when cool. Make shallow cuts in the cake to help with the rolling.
- Crust is outside

12) Woks of life Vanilla
https://thewoksoflife.com/2015/02/chinese-swiss-roll/
- uses heavy cream but no oil
- Sift flours twice
- 3 eggs in 13*9" (33.02*22.86cm) pan
- Hand whisk yolks
- 350 deg F (or 175 deg C) for 15 mins in middle rack
- Roll when cool
- Use rolling pin to help roll

13) Garnish and glaze - Western pink velvet
https://www.garnishandglaze.com/pink-velvet-swiss-roll/
- cream cheese filling
- 4 eggs in a 15*10*1" (38*25.4*2.54cm) pan
- Modified genoise method. Beat whole eggs, buttermilk, vinegar before beating in dry ingredients
- buttermilk, apple cider vinegar, only plain flour, baking powder
- 175 deg C (or 160 for dark pan) for 12 - 15 mins
- Invert while hot onto a tea towel. Remove parchment and roll up cake to cool on a wire rack.
- Crust is on the outside.