Swiss Roll Cake in a Frying Pan
My husband and I are recently obsessed with swiss rolls. I was wondering about an easy way to make it without an oven. After many trials, I was able to make a sponge cake in a frying pan. To my surprise, it's really moist and fluffy. I got really excited and posted the recipe here. You only need to push yourself when whipping the eggs. Otherwise, it's done in a flash.
I used a fairly large frying pan that's about 27cm. If you use a small pan, there will be too much batter to bake. So make sure to use a large pan. It really bakes fast, so make sure to check its doneness quite often. It burns immediately if you're not paying attention!
The other tip will be to whip the eggs really well. Recipe by Shiropiyo
Swiss Roll Cake in a Frying Pan
My husband and I are recently obsessed with swiss rolls. I was wondering about an easy way to make it without an oven. After many trials, I was able to make a sponge cake in a frying pan. To my surprise, it's really moist and fluffy. I got really excited and posted the recipe here. You only need to push yourself when whipping the eggs. Otherwise, it's done in a flash.
I used a fairly large frying pan that's about 27cm. If you use a small pan, there will be too much batter to bake. So make sure to use a large pan. It really bakes fast, so make sure to check its doneness quite often. It burns immediately if you're not paying attention!
The other tip will be to whip the eggs really well. Recipe by Shiropiyo
Cooking Instructions
- 1
Crack eggs into a bowl. Add sugar and whip really well. It should be white and thick. Any markings made with a hand mixer should remain without disappearing. Lift the whisk and make sure the soft peak bends.
- 2
When it's thickened so that any marks remain (as seen in the photo), sift in the flour and cocoa. Mix with a spatula.
- 3
Heat a frying pan and grease lightly with vegetable oil. Place a damp cloth on it to lower the temperature. Pour in the batter. Make sure it's on very low heat!
- 4
Note: Bake slowly on very low heat. Once in a while, check how done it is by lifting a corner with a skewer. It bakes really fast if you're not paying attention. Don't burn it! I mean it, it's really fast.
- 5
When done, flip it over to bake the other side. Do not press down with a spatula. Try testing the sponge with a skewer. If it comes out clean, it's done.
- 6
Wrap in plastic wrap while it's still hot.
- 7
Roll it up while it's hot. This makes the sponge curled. Chill in the fridge with it rolled up.
- 8
Make the cream filling while the sponge is cooling down. Add sugar into the heavy cream. Sift in the cocoa powder and whip.
- 9
When the sponge has cooled down, chop off the ends and shape it into a rectangle.
- 10
Looking good It's so moist and spongy.
- 11
Spread out the cream using a spatula and roll it up.
- 12
The sponge was too small to look like a swiss roll.
- 13
Wrap in plastic wrap and let it rest in the fridge.
- 14
Slice and serve. It's so moist and fluffy that no one would believe it was baked in a pan It's really easy.
- 15
Use matcha instead of cocoa powder, or cream cheese or cream with jam for the filling. Or fold in some fruits. Be creative.
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