Swiss roll

In Germany, they are called Biskuitrolle, which means sponge roll. They can also be named after its filling (e.g. Zitronenrolle – lemon roll, Erdbeerrolle – strawberry roll).

The origin country of this cake is likely the UK, since Hong Kong was an integral British territory from the 19th century to 1997. Overall, this cake has been sold next to other Chinese pastries well before the existence of Western-style Asian bakeries such as Maxim. There are several popular variations.

• Swiss roll (Chinese: 瑞士卷 or 瑞士卷蛋糕). Cake layer is made of a standard recipe, and a whipped cream filling is standard.
• Chocolate Swiss roll (Chinese: 朱古力瑞士卷). Cake layer is made of egg in combination with chocolate flavorant. It also has a whipped cream filling.
• Some bakeries offer their own variations, such as layers of egg and chocolate swirl. Other variations include strawberry, coffee or orange fillings.[6]

Most US Chinatown bakeries sell the basic Hong Kong Swiss 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 the tiger 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 to tiger bread.

In India, Swiss rolls are called "jam rolls". They are sold across regional bakeries along with cream rolls and other local delicacies.

In Indonesia, the Swiss roll cake is called bolu gulung. Most bakeries sell Swiss rolls daily, and they are filled with butter cream, cheese or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.

Italian rollò nisseno

In Sicily around Caltanissetta (Italy), there is a cake made with chocolate sponge, ricotta, and marzipan called the rollò.[7]

In Japan, Swiss rolls are called "roll cake". They are filled with whipped cream and sometimes with fruits like strawberries.[8]

In Colombia, a Swiss roll is called either pionono or brazo de reina ("queen's arm"), and it is filled with dulce de guayaba (guava jam) or arequipe. In Argentina, Uruguay and Peru, it is also called pionono, and it is filled with dulce de leche or manjar blanco (which are a more caramelized and thicker version of condensed milk). In Chile it is called brazo de reina, filled with dulce de leche only, and sprinkled with powdered sugar. It is called arrollado in Costa Rica.

In Puerto Rico[9] and Venezuela it is known as brazo 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 called rocambole. In Mexico it is called niño envuelto ("wrapped child"). In Ecuador, Guatemala and Uruguay it is known as a brazo gitano ("gypsy's arm").

Varieties produced in Southeast Asia include kaya, pandan, blueberry, strawberry, sweet potato, taro, vanilla, orange, chocolate, raspberry, and even local fruits like durian, cempedak, and mango.[10]

In the Philippines, the most similar traditional pastry is the pionono which is part of the regular offerings of neighborhood bakeries since the Spanish 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 the pianono version of the ube cake generally known as "ube rolls". It is flavored with ube (purple yam) and macapuno, giving it a characteristic vivid purple color. Mango pianono or "mango roll", a variant of the mango cake, are also popular and are made with ripe Carabao mangoes and cream. Another notable traditional pianono is the brazo de Mercedes ("arm of Our Lady of Mercy"), composed of a soft meringue body and a custard core. Due to American influence, pianonos are more commonly called "cake rolls" in modern times.[11][12][13][14]

In Portugal, desserts called tortas are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to German torte. They are simply Swiss rolls with jam filling.

In Denmark, Norway, and Sweden the Swiss roll is called roulade, rullade, or rulltårta. An alternative Norwegian name is rullekake or, in some parts of the country, swissrull.

In Sweden and Finland, the Swiss roll is called rulltårta, respectively kääretorttu (both meaning "roll-cake"), and it is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base of a chocolate version, called drömrulltårta ("dream roll-cake"), is made mostly of potato flour, instead of the typical wheat flour, and it 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 thin marzipan coating that resembles a birch log.

A slice of es:Brazo de gitano

In Spain, the dessert is called brazo de gitano (literally translated as "gypsy's arm")[15] 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 in Switzerland. Swiss rolls are called Biskuitroulade or Roulade in Swiss Standard German, gâteau roulé or roulade in French, rotolo or biscotto arrotolato in Italian and rullada in Rumantsch.

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 (the last being the most popular). Jam Swiss rolls will be filled with jam and sometimes cream, with a sugar or chocolate-drizzled outer coating. Jam roly-poly is a similar dessert, but made as a suet pudding rather than a cake, filled with jam and served hot with custard.

"Caterpillar cakes" are Swiss rolls decorated to look like caterpillars, one popular commercial example being Marks and Spencer's Colin the Caterpillar.

Swiss Cake Rolls made by Little Debbie

American pastry chefs and menus in fine dining restaurants often use the French term roulade. The chocolate Swiss roll, sometimes called a "chocolate log", is a popular cake or dessert. Produced by many commercial bakeries, common brands include Ho Hos and Yodels, which are smaller-sized 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.