A DNA clamp, also known as a sliding clamp, is a protein fold that serves as a processivity-promoting factor in DNA replication.
 As a critical component of the DNA polymerase III holoenzyme, the clamp protein binds DNA polymerase and prevents this enzyme from dissociating from the template DNA strand.
 The clamp-polymerase protein–protein interactions are stronger and more specific than the direct interactions between the polymerase and the template DNA strand; because one of the rate-limiting steps in the DNA synthesis reaction is the association of the polymerase with the DNA template, the presence of the sliding clamp dramatically increases the number of nucleotides that the polymerase can add to the growing strand per association event.
 The presence of the DNA clamp can increase the rate of DNA synthesis up to 1,000-fold compared with a nonprocessive polymerase.
Bizcocho (] or ] ) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies.
 The exact product to which the word "bizcocho" is applied varies widely depending on the region and country.
 For instance, in Spain "bizcocho" is exclusively used to refer to sponge cake.
 In turn, in Uruguay, most buttery flaky pastry including croissants are termed "bizcocho", whilst sponge cake is called "bizcochuelo".
 In turn, in Chile, Dominican Republic or Bolivia "bizcocho" refers to a sweet dough ("masa") baked with local ingredients, not dissimilar from the "bizcocho" from Spain.
 In Ecuador the dough of a "bizcocho" can either be sweet or salty.
 The US state New Mexico is unusual in using the diminutive form of the name, "bizcochito", as the name for a locally developed and very popular cookie.
The jelly roll or Swiss roll fold is a protein fold or supersecondary structure composed of eight beta strands arranged in two four-stranded sheets.
 The name of the structure was introduced by Jane S. Richardson in 1981, reflecting its resemblance to the jelly or Swiss roll cake.
 The fold is an elaboration on the Greek key motif and is sometimes considered a form of beta barrel.
 It is very common in viral proteins, particularly viral capsid proteins.
 Taken together, the jelly roll and Greek key structures comprise around 30% of the all-beta proteins annotated in the Structural Classification of Proteins (SCOP) database.
In protein structure, a ferredoxin fold is a common α+β protein fold with a signature βαββαβ secondary structure along its backbone.
 Structurally, the ferredoxin fold can be regarded as a long, symmetric hairpin that is wrapped once around, so that its two terminal β-strands hydrogen-bond to the central two β-strands, forming a four-stranded, antiparallel β-sheet covered on one side by two α-helices.
Chaperones, also called molecular chaperones, are proteins that assist other proteins in assuming their three-dimensional fold, which is necessary for protein function.
 However, the fold of a protein is sensitive to environmental conditions, such as temperature and pH, and thus chaperones are needed to keep proteins in their functional fold across various environmental conditions.
 Chaperones are an integral part of a cell's protein quality control network by assisting in protein folding and are ubiquitous across diverse biological taxa.
 Since protein folding, and therefore protein function, is susceptible to environmental conditions, chaperones could represent an important cellular aspect of biodiversity and environmental tolerance by organisms living in hazardous conditions.
 Chaperones also affect the evolution of proteins in general, as many proteins fundamentally require chaperones to fold or are naturally prone to misfolding, and therefore mitigates protein aggregation.
A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing.
The thioredoxin fold is a protein fold common to enzymes that catalyze disulfide bond formation and isomerization.
 The fold is named for the canonical example thioredoxin and is found in both prokaryotic and eukaryotic proteins.
 It is an example of an alpha/beta protein fold that has oxidoreductase activity.
 The fold's spatial topology consists of a four-stranded antiparallel beta sheet sandwiched between three alpha helices.
 The strand topology is 2134 with 3 antiparallel to the rest.
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar.
 A whipping agent, such as cream of tartar is commonly added.
 It differs from other cakes because it uses no butter.
 Its structure comes from whipped egg whites known as a protein foam.
 Angel food cake originated in the United States and first became popular in the late 19th century.
 It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels".
A lamington is an Australian cake, made from squares of sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut.
 The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture.
 A common variation has a layer of cream or strawberry jam between two lamington halves.
An Arctic roll is a British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream.
 The dessert was invented in the 1950s, by Elva Hutchinson She set up a factory in Eastbourne producing Arctic Roll in 1968, and the dessert quickly became very popular.
 During the 1980s more than 25 mi of Birds Eye Arctic Roll were sold each month.
 However, sales slumped during the 1990s and eventually the manufacturer of Arctic Roll, Birds Eye, stopped producing the dessert.
 The 2008 economic downturn saw the reappearance of Arctic Roll as consumers increasingly looked for low-cost foods.

Question: Which type of sponge cake roll resembles the protein fold introduced by Jane S. Richardson?
Answer: Swiss roll