My jelly roll pan is 11"x17", but I didn't think to measure it until trying to figure out why I needed to make a desperate call to the baking hotline 10 minutes into baking - they already looked too brown. They're delicious, but sadly nowhere near as moist as the picture. I don't know if using vegan margarine, shortening & egg replacer in the batter changed the baking time, but it doesn't seem to have compromised on taste. Today I'm glad for my wacky oven which requires me to turn everything part way through baking. I'll try your other baking pan size suggestions next time to get the right thickness. I can tell I'm going to love this recipe now that I've figured that bit out.

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