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 🙂

Ingredients:

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

食材
*做法视频,请按以上链接

所需厨具
玉子烧长方形烤盘

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
香草精数滴
食用油

Directions/方法
*video tutorial also available in the above link
*做法视频,请按以上原食谱链接

IMG_6006– Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan
铝箔纸裁剪和烤盘宽度一样长,然后卷起成中心条状

– Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well
鸡蛋打发后加入砂糖,拌匀。加入鲜奶油和融化奶油,再次拌匀

– Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well
筛入蛋糕粉和泡打粉,搅拌均匀。加入香草精

– 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
烤盘中加入食用油,以温火烧热后加入半勺面糊均匀覆盖整个烤盘。面糊一旦起泡,就将抹上食用油的中心条摆放在面糊上,然后开始卷起(和做玉子烧的方法一样)。面糊上色后取出

– 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
做好的蛋糕可直接上桌,或冷藏。冷藏后的蛋糕会有些硬,需回温几分钟才享用

* You can coat it with icing sugar, serve with whipped cream or ice cream if desired
您可依照个人口味,在蛋糕撒上糖霜或和打发过的淡奶油或冰淇淋一起享用

Personal notes/温馨小贴士:

IMG_6010– i used organic coconut oil instead of melted butter for the cake
我用了有机椰子油替代融化黄油

– 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)
制作中心条时,我在铝箔纸中摆放了一根超细长的筷子(油炸用途筷子)以便卷起。如果用普通筷子,有可能导致中心条两端的粗细度不同

– 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
面糊起泡后,我让它在烤盘上继续煮数秒,因为稍微熟透的面糊在摆放中心条后比较容易卷起

– 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)
因为面糊偏浓稠性质,所以在将面糊勺入烤盘时,我是将它勺在离自己远端的烤盘中,然后在向内处倾斜烤盘以让面糊均匀往下覆盖烤盘

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

Pollution index: jet lagging in Singapore

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(8) Comments

  • Mel (February 4, 2014)

    I once watch one documentary show showing how the cake was made and I was ….. oh my……as they need a special \”oven\” to make. I cant believe you make it. Thumbs up to you. This cake something similar like the kek lapis.

  • Judy (February 4, 2014)

    What a coincidence! I was thinking of making this!
    You did a pretty good job here!
    Btw, is the texture of this cake soft? I also chanced upon the same site as you and jotted the recipe down but procrastinated doing it!

    • Victoria Bakes (February 4, 2014)

      Hello Judy, yes the cake was soft. Not that it is fluffy but it definitely has a nice super mild lapis texture. Do try it out… It\’s really easy and good

  • Veronica (February 4, 2014)

    As always I am impressed!

  • DG (February 5, 2014)

    Cool! Thanks for sharing with us 🙂

  • Jenny (February 5, 2014)

    你家出产的烘焙品都是高级甜点…每一款都让人狂流口水
    你周边的人要如何保持身材吖…哈哈

  • Susanne (June 14, 2014)

    Lovely post

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