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A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped 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 in Central Europe ...
Swiss Roll. Swiss roll is the chocolate cake you should be making for every winter occasion. This rich cocoa cake roll is filled with fluffy whipped cream and ... rum cake is a vanilla Bundt cake ...
Three slices of Swiss roll cake. A Swiss roll is a thin sponge cake that is spread with a layer of filling and rolled as a roulade (into a log shape). [14] There are many variations. A Christmas-themed chocolate variation is called Yule log. [33] In the US and some other countries, it may be filled with jam and called a jelly roll. [33]
The fig roll or fig bar is a cake consisting of a sweet roll filled with fig paste in and around the middle. Fruit by the Foot: United States: A fruit snack made by General Mills (GM) in the brand line Betty Crocker. Fruit Roll-Ups: United States: A brand of fruit snack that debuted in grocery stores across America in 1983.
Angel food cake is a light, ... Banana pudding is prepared with vanilla flavored custard, ... Swiss roll; T. Whole and split ...
2.41.1 Swiss pastries. 2.42 ... Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. ... Sweetheart cake; T. Tahini roll;
12 large egg whites, room temperature. 2/3 cup (135g) caster sugar, also known as baker’s sugar or superfine sugar. 2-3/4 cups (333g) powdered sugar. 4 cups (400g) almond flour, like Bob’s Red ...
Swiss roll: United Kingdom United States Canada: A roll cake of varying colors filled with jam or some sort of cream; despite its name, the cake was not developed in Switzerland. Tarte Tatin: France: A dessert consisting of various fruits, such as apples or pears, that are caramelized in a pan and then topped with puff pastry and baked in the ...
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