111 articles
Semla
Semla (plural semlor, also fettisdagsbulle or fastlagsbulle): Swedish cardamom wheat bun filled with almond paste and whipped cream, eaten around Shrove Tuesday; origin a medieval Lenten bread, cream form from the late 19th century.
Shiroi Koibito (白い恋人)
Shiroi Koibito (白い恋人, "white lover") is a white chocolate langue de chat sandwich cookie made by Ishiya Seika in Sapporo since December 1976; Hokkaido's iconic souvenir, with a Black milk-chocolate version, Shiroi Koibito Park factory theme park, and a 2007 expiration-date scandal.
Shoofly pie
Shoofly pie, a Pennsylvania Dutch molasses pie with crumb topping, believed developed from an 1876 centennial cake; wet-bottom and dry-bottom styles; name origin undocumented.
Shortcake
Shortcake: a sweet, fat-shortened crumbly biscuit or cake, split and filled with fruit and cream; American strawberry shortcake dates to 1847, with British shortbread and Japanese sponge-cake variants.
Simnel cake
Simnel cake: a British light fruit cake with marzipan layers and eleven marzipan balls, traditionally eaten at Easter and on Mothering Sunday, the fourth Sunday in Lent.
Speculaas
Speculaas (Dutch, speculaas): a thin, crisp, spice-filled shortcrust biscuit from the Low Countries, molded in carved wooden boards for St. Nicholas (5-6 December); distinct from the cinnamon-only caramelized Belgian speculoos.
Sponge cake
Sponge cake (bizcocho, bizcochuelo) is a foam-type cake of flour, eggs, and sugar, leavened mainly by air whipped into eggs with 0.1–10% fat, distinct from angel food cake (whites only) and chiffon (oil).
Sticky toffee pudding
Sticky toffee pudding, also called sticky date pudding in Australia and New Zealand, is a British baked date sponge served warm with a butter, brown sugar, and cream butterscotch sauce, popularized by the Sharrow Bay Hotel in Cumbria in the 1970s with disputed origins.
Stollen
Stollen is a dense German Christmas yeast loaf rich in butter, dried fruit, almonds, and spices; the Dresdner Christstollen is EU PGI-protected since 2010 and tied to Dresden's 1474 first record, the 1491 Butterbrief, and the 1730 giant 1.8-tonne stollen.
Stroopwafel
Stroopwafel (syrup waffle): Dutch cookie of two thin waffle discs with syrup filling, invented in Gouda around 1810, credited to baker Gerard Kamphuisen; oldest recipe 1840, warmed on coffee.
Strudel
Strudel: Central European pastry of paper-thin stretched dough (Strudelteig) rolled around sweet or savory fillings; German for "whirlpool"; oldest recipe a 1696 Viennese Milchrahmstrudel; apple strudel is an Austrian national dish.
Swiss roll
Swiss roll (jelly roll, roll cake, roulade): a thin whisked sponge baked flat, filled with jam or cream, and rolled into a cylinder; Central European origin, named in Britain, cracked sponges traced to overbaking, cooling flat, or thickness.
Tarte Tatin
Tarte Tatin: French upside-down caramelized apple tart from the Tatin sisters' hotel in Lamotte-Beuvron, Sologne; legend of accidental invention, popularized by Curnonsky and Maxim's, guarded by the Confrérie des Lichonneux.
Trdelník
Trdelník, also chimney cake (kürtőskalács), is a Central European spit cake of yeast dough wound on a trdlo roller and roasted hollow; Skalický trdelník won Slovakia's first EU PGI in 2007 and is not originally Czech.
Treacle tart
Treacle tart is a British dessert of shortcrust pastry filled with golden syrup, breadcrumbs, and lemon; earliest recipe Mary Jewry 1879, golden syrup dating from 1885, Harry Potter's favourite dessert.
Tres leches cake
Tres leches cake (pastel de tres leches, three-milk cake) is a Latin American sponge cake soaked in evaporated milk, condensed milk, and whole milk or cream. Origin is disputed between Nicaragua and Mexico; Nestlé canned-milk label recipes popularized it from the 1930s.
Trileçe
Trileçe (trilece, trileqe) is the Balkan three-milk sponge cake with a caramel top, a phonetic borrowing of Spanish tres leches; earliest documented in a Tirana restaurant in 2005, it spread to Kosovo, North Macedonia and Turkey, peaking there in the mid-2010s.
Wedding cake
Wedding cake (also bride cake): decorated cake, usually white-iced and tiered, served at weddings. Traces from Roman cake-breaking customs and English bride pies to Victoria's 1840 tiered plum cake and the modern global standard.
Whoopie pie
Whoopie pie: American sandwich dessert of two chocolate cake rounds with white marshmallow or shortening frosting filling; also called gob in Pennsylvania; Maine's official state treat since 2011.
Yule log (cake)
Bûche de Noël (Yule log cake, log cake): French rolled génoise sponge with cream filling, frosted as a wooden log, replacing the burned Christmas Eve Yule log; first recipe printed by Pierre Lacam in 1890.
Zeppole
Zeppole (singular zeppola) are Italian fried pastries; the zeppola di San Giuseppe is a choux ring filled with pastry cream and amarena cherry for 19 March. First recipe Cavalcanti 1837; variants in Puglia, Sicily, Rome, and Italian America.