Who makes Swiss Cake Broetchen

Swiss role - Swiss roll

Sponge cake shaped in a spiral roll with filling

A Swiss rolls , Jelly rolls , bun , Cream bun , Roulade or Swiss wood is a type of rolled sponge cake that is filled with whipped cream, jam or icing. The origins of the term are unclear; Despite the name "Swiss bread", it is believed that the cake was made elsewhere in Central Europe, possibly in Austria. It seems to have been invented in the nineteenth century along with Battenberg cakes, donuts and Victoria sponge. In the US, commercial versions of the cake are widely known under brand names such as Ho Hos, Yodels, and Swiss Cake Rolls. A type of roll cake called yule log is traditionally served at Christmas.

The spiral layer form of the Swiss roll has inspired its use as a descriptive term in other areas, such as the metamaterial "Swiss roll" in optics and the term Jelly roll in science, quilting and other fields.


A homemade Swiss bread roll made from red velvet with a buttercream filling

The earliest published reference for a rolled cake with jelly was that Northern Farmer , a magazine published in Utica, New York, in December 1852. The recipe, titled "To Make Jelly Cake" describes a modern "Jelly Roll" and reads: "Bake quickly and hot with jelly. Roll gently and wrap in a towel. When cold, cut into slices for the Table."

The terminology in America has evolved over 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.

Roll sandwich or Swiss pudding appears in the second edition of 1854 The Complete Biscuit and Gingerbread Baker Assistant .

The origin of the term "Swiss role" is unknown. The earliest British reference to a baking piece of that name appeared in the Birmingham Journal for Saturday, May 10th, 1856, page 8, in an advertisement for Thomas Richards at 71 New Street, Birmingham, where he “... patronized this in the last fourteen years as the maker of the famous Pork Pies, Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other ginger breads for which he defies the competition ... “The conclusion is that Swiss rolls in England could date to 1842.

A rolled cake appeared on a bill dated June 18, 1871 in the book A Voyage from Southampton to Cape Town by 1872 in the mail steamer "Syria" (London) by the Union Company . A recipe for "Swiss Roll" appeared in the USA in the same year American Home Cook Book published in Detroit, Michigan in 1872.

Several cookbooks from London, England from the 1880s to 1890s used the name Swiss Roll exclusively.

Published in Chicago in 1894 American Pastry Cook presented a basic "Jelly Roll Mixture" and then listed variants including a Swiss Roll, a Venice Roll, a Paris Roll, a Chocolate Roll, Jelly Roll Cotelettes, and Decorated Jelly Rolls.

Different countries


In Germany they are called Biscuit roll what sponge roll means. They can also be named after their filling (e.g. lemon cake roll - Lemon cake roll, Strawberry roll - Strawberry roll ).

Czech Republic

In the Czech Republic the Swiss roll is called roláda or piškotová roláda. They are an ordinary cake that is in Cukrárna sold becomes and is available in many flavors, for example chocolate, cream, coconut, nuts, fruit and jam.

Hong Kong style

The Hong Kong Swiss Roll looks exactly like the western one, but is much lighter in taste

Hong Kong

The country of origin of this cake is likely Great Britain, as Hong Kong was an integral British territory from the 19th century until 1997. Overall, this cake was sold alongside other Chinese baked goods long before there were Western-style Asian bakeries such as Maxim. There are several popular variants.

  • Swiss rolls (Chinese: 瑞士 卷 or 瑞士 卷 蛋糕). The cake layer consists of a standard recipe and a whipped cream filling is standard.
  • Chocolate Swiss rolls (Chinese: 朱古力 瑞士 卷). The cake layer consists of egg combined with chocolate flavor. It also has a whipped cream filling.
  • Some bakeries offer their own variations, such as: B. Layers of eggs and chocolate swirls. Other variations include strawberry, coffee, or orange fillings.

Chinatown overseas

Most bakeries in Chinatown in the US sell the basic version of the Swiss rolls from Hong Kong. It looks and tastes essentially identical to what is sold in Hong Kong. A popular type of Swiss role in Chinese bakeries in the US is the Tiger role (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".


In Indonesia the name is Swiss Roll cake Bolu Gulung . Most bakeries sell Swiss rolls every day and are filled with buttercream, cheese or fruit jam. It is also very common for Swiss rolls to be sold in slices, but some stores sell both slices and slices.


In Sicily around Caltanissetta (Italy) there is a cake made from chocolate sponge, ricotta and marzipan called Rollò .


In Japan, Swiss rolls are called "bread cakes". They're filled with whipped cream and sometimes with fruits like strawberries.

Latin America

In Colombia, a Swiss role is called either pionono or brazo de reina (“Queen's Arm”) and it's filled with Dulce de guayaba (Guava jam) or arequipe. It will be in Argentina, Uruguay and Peru too Called Pionono and is with Dulce de Leche Manjar Blanco ("sweet milk-white delicacy") filled. In Chile it is called brazo de reina , only with Dulce de Leche filled and sprinkled with powdered sugar.

In Puerto Rico and Venezuela it is called Brazo de Gitano known , but there are a variety of fillings including 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 nino envuelto ("Wrapped Child"). In Ecuador and Guatemala it is called Brazo Gitano ("Gypsy arm") known.

  • Sliced ​​Argentine Pionono

South East Asia

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.


In the Philippines, the most similar traditional pastry is that Pionono, which has been part of the regular range of bakeries in the neighborhood since the Spanish colonial era. It is a rolled variant of the traditional Filipino Sponge cake ( mamón ) and originally has a very simple filling made of sugar and butter (or margarine). However, modern versions are usually frozen and can contain a wide variety of fillings. A very popular variant is the Piano Version of the ube cake commonly known as the "ube bun". It is with Eube (purple yam) and Macapuno flavored which gives it a distinctive vibrant purple color. Popular are also mango Pianono or "Mango Roll", a variant of the mango cake made from ripe carabao mangoes and cream. Another notable traditional one Pianono is this Brazo de Mercedes ("Arm of Our Lady of Mercy"), which consists of a soft meringue body and a pudding core. Will be due to American influence Pianos nowadays more often than " Cake rolls " designated.


In Portugal, desserts are that Called tortas are often offered on restaurant menus. Such desserts are neither cakes nor do they resemble the German one cake . They are simply Swiss rolls with a jam filling.

Nordic countries

In Denmark, Norway and Sweden the Swiss role will be Roulade , Rullade or Called Rulltårta . An alternative Norwegian name is rullekake or in some parts of the country swissrull .

In Sweden and Finland it is called Swiss bread rulltårta or. kääretorttu (both mean "bun cake") and is usually served with coffee. The filling often consists of buttercream and strawberry jam. The basis of a chocolate version, called drömrulltårta (" Dream bun "), consists mainly of potato flour instead of the typical wheat flour and is filled with buttercream. More elaborate versions of the Swiss roll can be found in bakeries, for example with whipped cream and a mashed banana rolled in the middle or with a thin marzipan coating that resembles a birch trunk.


In Spain it's called dessert Brazo de Gitano (literally translated as "gypsy arm") and is usually filled with cream, jam (like peach or apricot), cocoa powder and nuts.


Despite its name, the Swiss roll doesn't seem to come from Switzerland. Swiss rolls are called Swiss roll or Roulade in standard Swiss German, Gâteau Roulé or Roulade in French, Rotolo or Biscotto Arrotolato in Italian and Rullada in Rumantsch.

United Kingdom

In the UK, Swiss rolls are popular at tea time or as a dessert. Various Swiss rolls are sold in UK supermarkets, including chocolate, lemon or jam (the last one is the most popular). Jam Swiss rolls are filled with jam and sometimes cream, with an outer coating drizzled with sugar or chocolate. Jam Roly-Poly is a similar dessert, but made as a suet pudding rather than a cake, filled with jam and served hot with pudding.

"Caterpillar Cakes" are Swiss rolls that are decorated like caterpillars. A popular commercial example is Marks and Spencer's Colin the Caterpillar.

United States

American pastry chefs and menus in upscale restaurants often use the French term Roulade . The chocolate Swiss roll, sometimes also called "chocolate block", is a popular cake or dessert. Common brands made by many commercial bakeries include Ho Hos and Yodels, smaller buns 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 are often chocolate cake with vanilla ice cream.

See also