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 ASri Lankan Swiss roll | |
| Alternative names | Jelly roll, roll cake, Swiss log |
|---|---|
| Type | Sponge cake |
| Place of origin | Central Europe (likely) |
| Main ingredients | Flour,eggs,sugar,jam orbuttercream |
ASwiss roll,jelly roll (United States),roll cake,cream roll,roulade,Swiss log orswiss cake is a type of rolledsponge cake filled withwhipped cream,jam,icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere inCentral Europe, possiblyAustria[1] orSlovenia.[2] It appears to have been invented in the nineteenth century, as wereBattenberg cake,doughnuts, andVictoria sponge.[3] In the U.S., commercial snack-sized versions of the cake are sold with the brand namesHo Hos,Yodels,Swiss Cake Rolls, and others. A type of roll cake calledYule log is traditionally served at Christmas.
The spiral shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as thejelly roll fold, aprotein fold, the"Swiss roll" metamaterial in optics, and the termjelly roll in science, quilting and other fields.
The earliest published reference for a rolled cake spread with jelly was in theNorthern Farmer, a journal published inUtica, New York, in December 1852. Called "To Make Jelly Cake", the recipe describes a modern "jelly roll" and reads: "Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table."
The terminology evolved in America for many years. From 1852 to 1877, such a dessert was called jelly cake (1852), roll jelly cake (1860), Swiss roll (1872), jelly roll (1873), and rolled jelly cake (1876). The name "jelly roll" was eventually adopted in the US.[citation needed]
Roll Sandwich or Swiss Pudding appears in the second edition ofThe complete biscuit and gingerbread baker's assistant in 1854.[4]
The origin of the term "Swiss roll" is unknown. The earliest British reference to a baked item by that name appeared in theBirmingham Journal for Saturday 10 May 1856, page 8, in an advert for Thomas Richards of 71 New Street, Birmingham, where he had '... the patronage bestowed on him for the last fourteen years as the maker of the celebrated Pork Pies, Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other Ginger Bread for which he defies competition ...'
A rolled cake appeared on a bill of fare dated 18 June 1871, published in the 1872 bookA Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer "Syria" (London). A recipe for "Swiss roll" also appeared in the US that same year inThe American Home Cook Book, published inDetroit, Michigan, in 1872.
Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively.[5]
TheAmerican Pastry Cook, published in Chicago in 1894, presented a basic "Jelly Roll Mixture" then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll cotelettes, and decorated jelly rolls.[citation needed]
TheBûche de Noël is a traditional Christmas cake ofFrench origin. It is a rolled cake, usually chocolate cake, filled with chocolate whipped cream and decorated with icing sugar to resemble a snow-covered tree log. There are many variations of this cake, including some that are not cakes but are made ofsorbet, ice cream, or elaborate creations, offering a multitude of flavor combinations.[6]
In Germany, it is calledBiskuitrolle, which means "sponge cake roll". It can also be named after its filling (e.g.Zitronenrolle – lemon roll,Erdbeerrolle – strawberry roll)
This type of cake was probably introduced in the late 19th or early 20th century, when Hong Kong was anintegral British territory, and it has been sold in Hong Kong well before the existence of Western-style Asian bakeries such asMaxim. Popular variations include
Most USChinatown bakeries sell the basic Hong KongSwiss roll version. It essentially looks and tastes identical to the one sold in Hong Kong. A popular type of Swiss roll in Chinese bakeries in the US is thetiger roll (Chinese:虎皮蛋糕卷), which has a golden, striped outer appearance derived from its outermost layer (egg yolk). It has traditional white cream inside, and is similar in appearance totiger bread.
InIndia, Swiss rolls are called "jam rolls". They are sold across regional bakeries along with cream rolls and other local delicacies.
InIndonesia, the Swiss roll cake is calledbolu gulung. Most bakeries sell Swiss rolls daily, and they are filled with butter cream, cheese or fruit jam. It is also common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.
InSicily aroundCaltanissetta (Italy), there is a cake made with chocolate sponge,ricotta, andmarzipan called therollò (fromFrench roulé).[8][9]
InJapan, Swiss rolls are called "roll cake". They are filled with whipped cream and sometimes with fruits likestrawberries.[10]
In Colombia, a Swiss roll is called eitherpionono orbrazo de reina ("queen's arm"), and it is filled withdulce de guayaba (guavajam) orarequipe. In Argentina, Uruguay and Peru, it is also calledpionono, and it is filled withdulce de leche ormanjar blanco (which are a more caramelized and thicker version of condensed milk). In Chile it is calledbrazo de reina, filled withdulce de leche only, and sprinkled withpowdered sugar. It is calledarrollado in Costa Rica.
In Puerto Rico[11] and Venezuela it is known asbrazo de gitano, but there is a vast array of fillings that include cream,chocolate truffle,dulce de guayaba,dulce de leche manjar blanco, often combined with fruits. In Brazil, it is calledrocambole. In Mexico it is calledniño envuelto ("wrapped child"). In Ecuador, Guatemala and Uruguay it is known as abrazo gitano ("gypsy's arm").
Varieties produced inSoutheast Asia includekaya,pandan,blueberry,strawberry,sweet potato,taro,vanilla, orange, chocolate,raspberry, and even local fruits likedurian,cempedak, andmango.[12]
In thePhilippines, the most similar traditional pastry is thepionono which is part of the regular offerings of neighborhood bakeries since theSpanish colonial period. It is a rolled variant of the traditional Filipino sponge cakes (mamón) and similarly originally has a very simple filling of sugar and butter (or margarine). Modern versions, however, are commonly frosted and can include a variety of fillings. A very popular variant is thepianono version of theube cake generally known as "ube rolls". It is flavored withube (purple yam) andmacapuno, giving it a characteristic vivid purple color. Mangopianono or "mango roll", a variant of themango cake, are also popular and are made with ripeCarabao mangoes and cream. Another notable traditionalpianono is thebrazo de Mercedes ("arm of Our Lady of Mercy"), composed of a softmeringue body and a custard core. Due to American influence,pianonos are more commonly called "cake rolls" in modern times.[13][14][15][16]
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In Portugal, desserts calledtortas are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to Germantorte. They are simply Swiss rolls with jam filling.
InDenmark andNorway, Swiss rolls are calledroulade andrullade, respectively. An alternative Norwegian name isrullekake or, in some parts of the country,swissrull.
InSweden andFinland, Swiss rolls are calledrulltårta andkääretorttu, respectively (both meaning "roll-cake"), and are commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base of a chocolate version, calleddrömrulltårta ("dream roll-cake"), is made mostly ofpotato flour, instead of the typicalwheat flour, and is filled with butter cream. More elaborate versions of the Swiss roll can be found in bakeries, with, for example, whipped cream and a crushed banana rolled in the middle, or with a thinmarzipan coating that resembles abirch log.
In Spain, the dessert is calledbrazo de gitano (literally translated as "gypsy's arm")[17] and is commonly filled with cream, jam (such as peach or apricot), powdered cocoa and nuts.
Despite its name, the Swiss roll appears not to have originated inSwitzerland. Swiss rolls are calledBiskuitroulade orRoulade inSwiss Standard German,gâteau roulé orroulade in French,rotolo orbiscotto arrotolato in Italian andrullada inRumantsch.
In the UK, Swiss rolls are popular at teatime or as a dessert. A variety of Swiss rolls are sold in supermarkets in the United Kingdom, such as chocolate, lemon, or jam. Jam Swiss rolls will be filled typically with seedless strawberry, raspberry, or apricot jam and sometimes cream, with a sugar outer coating.Jam roly-poly is a similar dessert, but made as asuet pudding rather than a sponge cake, filled with jam and served hot with custard.
"Caterpillar cakes" are Swiss rolls decorated to look likecaterpillars, one popular commercial example being Marks and Spencer'sColin the Caterpillar. Another smaller party treat is made with chocolate sponge, filled with raspberry jam and cream, or chocolate and cream, and the whole encased in milk chocolate, such as those made by Cadbury's. Seasonal variations include those made specifically with Halloween in mind.
American pastry chefs and menus in fine dining restaurants often use the French termroulade. The chocolate Swiss roll, sometimes referred as "chocolate log",[citation needed] is a popular cake or dessert. Produced by many commercial bakeries, common brands includeHo Hos andYodels, which are smaller rolls for individual consumption. When the filling is ice cream, it is commonly referred to as an "ice cream cake roll", and although they can vary, these often consist of chocolate cake with vanilla ice cream.
