IMG_6009whenever i walk pass mitsukoshi in ginza tokyo, i cannot help but stare at the logs and logs of baumkuchen… how can i re-create this at home? it always baffled me until i came across this post by Ami Nishimura… *✧₊✪͡◡ू✪͡ …. do hop over to her blog to see how she re-created many well-loved japanese recipes ✾꒡ .̮ ꒡✾

Recipe adapted from Create Eat Happy 🙂


IMG_6002Necessary Equipment:
Tamagoyaki Nabe (rectangular omelet pan)

2 eggs
50g granulated sugar
50ml fresh cream or whipping cream *milk is okay
2 tbsp. melted butter *cooking oil is okay
100g cake flour
1 tsp. baking powder
a few drops of vanilla extract
cooking oil



鸡蛋 2颗
砂糖 50克
鲜奶油 50毫升 (淡奶油也可以)
融化黄油 2大匙 (食用油也可以)
蛋糕粉 100克
泡打粉 1小匙

*video tutorial also available in the above link

IMG_6006– Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan

– Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well

– Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well

– Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour (1/2 ladle of) the batter in the pan and spread over the surface. When bubbles appear on the surface, place the core tube coated with some oil, and start rolling (just like making Tamagoyaki). Once it has browned, set aside

– Again, on low heat, spread the batter over the surface of the pan. When bubbles appear on the surface, place the rolled cake, roll, and set aside. Repeat this (for 5 or 6 times) until all your batter is gone
再次以温火,在烤盘上加入面糊,覆盖烤盘。起泡后,将之前做好的蛋糕卷摆在烤盘的面糊上,卷起,上色后,取出。次步骤重复5-6 次或至面糊用完为止

* You can either serve immediately or chill in the fridge before serving! It will slightly harden in the fridge, so leave at room temperature for a few minutes before you serve

* You can coat it with icing sugar, serve with whipped cream or ice cream if desired

Personal notes/温馨小贴士:

IMG_6010– i used organic coconut oil instead of melted butter for the cake

  • when rolling the core tube, i placed a very long chopstick (those used for frying food) to help shape the round core in the middle better (if you use a normal length chopstick, you may end up getting a bigger circle on one end)

  • after bubbles appeared on the surface, i let it cook a bit more before placing the core tube/cooked cake on it so it is easier to roll the batter around

  • as the batter is quite thick, i poured the batter on the upper part of the pan (i.e. the part furthest away from you and the pan’s handle) and tilted the pan so the batter flows down evenly throughout the surface of the pan (instead of attempting to spread it)

IMG_6004 IMG_6012another layered cake for the chinese new year ☆*✲゚*。(((´♡‿♡`+)))。*゚✲*☆

Pollution index: jet lagging in Singapore


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