A sponge roll is, first and foremost,
sweet pastry
. A sponge roll is a
cake
or a pastry, and as a filling for it people use
cream
or jam. To make a
roll
, you should first bake a thin sponge cake. Why does the cake have to be sponge? The thing is, a shortcrust cake won't roll up in the shape of a roll – it will simply fall apart, and that's the end of making a roll. Making a puff-pastry roll is entirely possible, though it will call for extra skill and know-how.
A sponge roll is
baking
that belongs to Austrian, German and Hungarian cuisine all at once. The filling for a sponge roll can only be sweet. But when it comes to a meat roll baked in the oven, or a minced-meat roll, then the dough for the roll is no longer sponge but yeast, puff, or unleavened. In Germany and Austria a roll goes by the name
strudel
. The filling for a strudel roll can also be very varied: sweet and unsweetened, meat, fruit, and cottage cheese.
How do you make a roll?
A roll is baked in one whole piece, and then, once cold, it's cut into individual portions. The famous Soviet children's cake "Fairy Tale" is nothing other than a cake roll. A sweet poppy-seed roll is very popular in Russia, as is any sweet roll that uses
jam
, preserves, or cream as a filling. A
dough roll
, whatever dough is used for it – yeast, puff, sponge, unleavened – is always baked in the oven. Different
roll recipes
call for different cooking techniques. Some rolls are baked whole in the oven, together with the filling. And for other rolls you need to bake a thin cake first.
baking
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