If you want to make swiss rolls (jelly rolls) or tray-bakes you'll need a swiss roll tin. Just a shallow, flat, tin - also handy for cookies

These will normally be metal they can be non-stick or not, silicone handles at either end do make it easier to take out of the oven without sticking your thumb in the cake.

It's worth spending the money to get decent flat pans. If you buy the thin, cheap ones you'll find that they distort while cooking (you'll hear a popping, wobble-board sound part way through cooking and discover it sitting in the oven with one corner sticking up in the air). Plus, more than other cake pans, you can use this tin for so many other things - mini pizzas, oven chips, cookies, lamb chops - every kitchen should have one. In fact, I vote this the baking tray you're most likely to already have.

They are different to deeper roasing pans because they do have a flat bottom (roasting pans often have a gutter around the edge and rounded corners). At a pinch you could use a roasting pan instead, but the rounded corners make it hard to cook the cake evenly. Turning it out will also be a bit more of a challenge as the cake will have to fall further out of the tin. You can also find that the cake will take a little longer to cook as the deep sides shelter the cake.