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

I wanted to create a low calorie cake that can be made in a frying pan using Lakanto (100% natural sweetener)! The top surface comes out crispy, with a moist cake base. It can be made in no time, so its good for breakfast or a snack.Be careful not to burn yourself when putting the bananas into the frying pan. The batter will cook evenly if spread in a thin, even layer. By using two bananas to pack the bottom of the frying pan, they won't shift as much when pouring in the cake batter. Serve with whipped cream to taste. Recipe by Ro-zuminto

I made a roll cake with a chiffon cake sponge and it was so delicious! For 5-6 servings. Recipe by Sachirepi

I made this with 40 g of dark chocolate, but this time I adjusted the ingredients so that I could use up 1 bar of milk chocolate. I cut out the cake with cookie cutters.Adjust the cooking time depending on the size and thickness of the frying pan, the distance of the bottom of the frying pan from the heat source, the temperature (See Step 14).In addition, the cake will be different depending on the pancake mix brand as well as the size of the egg. Recipe by Hokkori-no

I found out that the skin and flesh of apples contain the water-soluble dietary fiber pectin and polyphenol, and decided to try making an apple cake with the skin unpeeled. I had been discarding the skin until now.This unpeeled apple cake tastes more tart than peeled apple cakes, and is also delicious.If you feel like there may be a little too much skin per mouthful, you can slice the apple a little more thinly than I did in the top picture.Sometimes after cooking, the stewed apple will stick to the frying pan, so in that case please just take them and place them on top of the cake. Recipe by Hokkori-no

I wondered how the apple cake I made before would taste with cinnamon, so I tried it out. Every time I make this cake it's different It's always exciting when you flip the cake onto the plate, but that itself is a lot of fun!The flavor and glossiness of the final cake will vary depending on the variety of apples you use and how long you simmer them.The cake will cook differently depending on the frying pan you use and what time of cooking range you have, so please adjust the time and heat while observing how the cake is cooking.(For this recipe, I used a thick-bottomed induction compatible frying pan.) Recipe by Hokkori-no

I used the same batter I always use for "Gateau au Chocolat Made in a Lekué Container"）and tried cooking it in a frying pan, instead.Don't forget to include adding water to the pan. The cake is less likely to burn, and it is even moister.Please keep an eye on the cake as it cooks and adjust the cooking time according to the size and thickness of the frying pan, the temperature, and how far the flame is from the pan. (See Step 13)The height of the finished cake will differ depending on the type of pancake mix you use and the size of the egg. Recipe by Hokkori-no

I wanted to make a cake lined neatly with sweet apple wedges.Your heart may beat a bit faster when you flip the cake over from the frying pan, but when it comes out looking nice, it's really exciting!The flavor and glossiness of the final cake will vary depending on the variety of apples you use and how long you simmer them.The cake will cook differently depending on the frying pan you use and what time of cooking range you have, so please adjust the time and heat while observing how the cake is cooking. (It seems to take longer to cook on an induction cooker.) Recipe by Hokkori-no

This is the frying pan cake I always make.I've made it with apples and Asian pears, so this time I wanted to try making it with persimmons.I figured Asian pears and pesimmons had about the same degree of sweetness, so I used almost the same amount of ingredients for this recipe.The sweetness of the cake varies, depending on the sweetness of the persimmons. (Increase or decrease the amount of sugar to your liking when you cook the persimmons.)Keep an eye on the cake, and adjust the cooking time according to the size of your frying pan and heat source. Recipe by Hokkori-no

When I made "Cooking in a Frying Pan: Pancake Mix Cinnamon Apple Cake", I forgot to add cinnamon powder to the simmered apple slices. So I sprinkled the cinnamon powder over the cooked cake and it was delicious!The cake will cook up differently depending on the size and type of the frying pan, so please keep an eye on it and adjust the cooking time.You don't need to sprinkle the cinnamon powder all over the cake, so you can enjoy two different flavors. Recipe by Hokkori-no

This is a variation on my recipe for "Glossy using Frying Pan! Apple Pancake Mix Cake"using sweet potatoes.The final result may vary depending on the size/material of the frying pan, how you control the heat, and the type of sweet potato you use, so adjust the baking time accordingly, while keeping an eye on the cake.If you have leftover potatoes, it's also good to dice them into 5-mm pieces and add them to the batter. Recipe by Hokkori-no

I had 2 apples, so I made the apple cake I usually use 1 apple for using 2 apples.The glossiness of the final cake will vary, depending on how much you simmer the apple slices.The cake will cook differently depending on the frying pan you use and what time of cooking range you have, so please adjust the time and heat while observing how the cake is cooking. Recipe by Hokkori-no