ROLL IT Up! Swiss Cake Roll
Swiss cake rolls (also known as jelly rolls or cream rolls) are sponge cakes filled with cream, icing, jam or jelly. Although it is called Swiss Roll, it does not originate in Switzerland. Most historians consider this an ancient British recipe, probably invented in Austria around the 19th century. It is rolled into a log shape and presents a spiral pattern when sliced.
Different countries have their own Swiss roll versions, and they have their own favorite cake flavors and filling options.
In Europe, the chocolate Swiss cake roll is a traditional dessert during Christmas. It is basically a Swiss roll decorated with chocolate icing, which looks like a chopped branch;
In Asia, you will find many Swiss rolls of different flavors in most bakeries;
In India, it is called a jam roll, usually pineapple jelly to fill the cake roll;
In Japan, they use matcha (green tea powder) to flavor the sponge cake;
In Malaysia, fruit-flavored Swiss rolls such as coconut, strawberry and blueberry are very popular.
Chocolate Cream Cake Roll
It’s decadence with a touch of nostalgia: dark chocolate cake rolled up with a fluffy marshmallow filling and coated with a dark chocolate glaze.
Strawberry Swiss Roll
A delicate and refreshing strawberry-flavored cream cake roll, perfect for the warmer days of summer.
Pumpkin Roll
This light, tangy cake is the perfect fall dessert, with a scrumptious mix of pure pumpkin, cinnamon, walnuts, vanilla and cream cheese.
Lemon Angel Cake Roll
A gentle angel cake roll is filled with a creamy lemon flavor. It is an impressive dessert made with zero butter or oil!
Tiramisu Cake Roll
The famous dessert takes on a new form that everyone is sure to drool over.
Carrot Cake Roll
Delicious, moist, sacred! This carrot cake roll will be the best Easter gift for you and your family!
If you think of Swiss Cake Roll as a gourmet dessert that is really hard to make, you may be a bit misunderstood about it. Simply bake your cake, spread it with cream filling, roll it up, chill it for a few minutes, and then slice it.
Written by Sophia Chen
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