Streuselkuchen (German Crumb Cake) vs Gypsy's Arm Cake Roll (Swiss Roll)

Streuselkuchen and Gypsy's Arm make very different use of the same pantry staples. In the crumb cake, milk wakes the yeast for a soft, risen base, while cold butter is rubbed with flour and sugar into a thick layer of coarse crumbs that bake golden. The cake roll relies on eggs whipped with sugar for a light, airy sponge, scented with lemon zest and vanilla. That sponge is rolled around a cinnamon-infused pastry cream of milk, yolks and cornstarch, finished with butter and chilled until set.