Most bakeries sell Swiss rolls daily, and they are filled with butter cream, cheese or fruit jam. In Indonesia, the Swiss roll cake is called bolu gulung. In India, Swiss rolls are called "jam rolls". It has traditional white cream inside, and is similar in appearance to tiger bread. 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 essentially looks and tastes identical to the one sold in Hong Kong. Most US Chinatown bakeries sell the basic Hong Kong Swiss roll version. Other variations include strawberry, coffee or orange fillings. Some bakeries offer their own variations, such as layers of egg and chocolate swirl.Cake layer is made of egg in combination with chocolate flavorant. Chocolate Swiss roll ( Chinese: 朱古力瑞士卷).Cake layer is made of a standard recipe, and a whipped cream filling is standard. Overall, this cake has been sold next to other Chinese pastries well before the existence of Western-style Asian bakeries such as Maxim. The origin country of this cake is likely the UK, since Hong Kong was an integral British territory from the 19th century to 1997. The Hong Kong Swiss roll looks identical to its Western counterpart, but is much lighter in taste Hong Kong They are a common cake sold in cukrárna and exist in many flavors, for example chocolate, cream, coconut, nuts, fruit and jam. In the Czech Republic the Swiss roll is called roláda or piškotová roláda. Zitronenrolle – lemon roll, Erdbeerrolle – strawberry roll). They can also be named after its filling (e.g. In Germany, they are called Bisquitrolle, which means sponge roll. The American 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. Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively. A recipe for "Swiss roll" also appeared in the US that same year in The American Home Cook Book, published in Detroit, Michigan, in 1872. ' The inference is that Swiss rolls may date to 1842 in England.Ī rolled cake appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). 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.
The earliest British reference to a baked item by that name appeared in the Birmingham Journal for Saturday, page 8, in an advert for Thomas Richards of 71 New Street, Birmingham, where he had '. The origin of the term "Swiss roll" is unknown.
Roll Sandwich or Swiss Pudding appears in the second edition of The complete biscuit and gingerbread baker's assistant in 1854. The name “Jelly Roll” was eventually adopted. 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 terminology evolved in America for many years. Called "To Make Jelly Cake", the recipe describes a modern "jelly roll" and reads: "Bake quick and while hot spread with jelly. The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852. A home-made red velvet Swiss roll with buttercream filling