Pan Cake You Can Make at Home: Chocolate & Baumkuchen Made Easy

Text & photos / Excerpted from Super Easy Learn: Pan Cake Recipes, by Du Jiaying

Are people without an oven doomed to never enjoy cakes or desserts?With just a common frying pan, you can easily make 80 kinds of cakes and sweets.Not only common treats found in recipe books, but also many popular baked goods on the market—like honey cake, Boston pie, Swiss roll, baumkuchen, cheesecake, half-baked concave cake, thick pancakes… and more. Even without an oven, you can start your baking journey now!

Chocolate Half-Baked Concave Cake
Serving Size: 7T round, 1 piece
Tools: One 28cm frying pan
Cooking Time: About 15 minutes over medium heat
Shelf Life: 3 days refrigerated
Oven Reference: Bake at 180°C upper / 170°C lower for about 10–15 minutes

Ingredients:
40g bittersweet chocolate, 30g butter, 15g fresh milk, 10g cocoa powder, 20g rum
4 egg yolks, 15g honey, 2 egg whites, 30g caster sugar, 30g cake flour

Method:
1. Place bittersweet chocolate in a mixing bowl and melt using a double boiler. Add butter and stir with a rubber spatula until fully melted. Then add fresh milk, sifted cocoa powder, and rum. Mix well.
2. Add egg yolks and honey to the mixture from Step 1. Stir with a whisk until combined. Set aside.
3. In another mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add caster sugar in two batches and continue beating to soft peaks. Then gently fold in the chocolate mixture from Step 2 in parts.
4. Sift in cake flour and mix until no powder remains. Pour the batter into a 7T round paper mold and smooth the surface.
5. Preheat a frying pan. Place the paper mold inside, cover with another preheated frying pan, and bake over medium heat for about 15 minutes. Turn off the heat, let it sit for about 5 minutes until the surface is no longer sticky. Cut into pieces before serving.

Cake Baking Tips
This recipe requires one deep and one shallow frying pan to enhance the upper heat and help the batter rise. Both pans should be preheated before use.

Taro Swiss Roll
Serving Size: One roll, 23cm long
Tools: One 32cm frying pan
Cooking Time: About 18 minutes over medium heat
Shelf Life: 3 days refrigerated
Oven Reference: Bake at 190°C upper / 150°C lower for about 10–12 minutes

Ingredients:
Taro cake
'3 egg yolks, 30g fresh milk, 30g salad oil, 2g taro paste, 60g cake flour, 1g baking powder
'3 egg whites, 1g cream of tartar, 60g granulated sugar
B Taro filling
200g peeled taro slices, 30g granulated sugar, 50g whipped cream (dairy), 15g softened butter
C Taro whipped cream
100g whipped vegetable cream, 2g taro paste
D Garnishes
4 redcurrants, 4 mint leaves

Instructions:
【Taro Cake】
1. Place egg yolks, fresh milk, salad oil, and taro paste in a mixing bowl. Mix with a whisk until well combined. Sift in cake flour and baking powder, then mix until no powder remains. Set aside.
2. In another mixing bowl, add egg whites and cream of tartar. Beat with an electric mixer at medium speed until foamy. Gradually add granulated sugar while continuing to beat until soft peaks form.
3. Take 1/3 of the beaten egg whites and fold them into the mixture from step 1. Then fold in the remaining 2/3 egg whites until fully incorporated. This is your taro cake batter.
4. Preheat a flat pan. Place a sheet of white paper on the pan, pour in the batter, and use a spatula to roughly shape it into a square. Cover with a lid and bake over low-medium heat for about 10–15 minutes. Remove from heat, cover with another sheet of white paper, flip the cake, and return it to the pan. Cover and bake for another 2–3 minutes until both sides are golden. Remove from the pan.
5. Once the cake has cooled, remove the white paper and set aside.
【Taro Filling】
6. Place taro slices in a steamer. Cover with aluminum foil, then put the lid on. Steam over high heat for about 15–20 minutes until cooked. Remove and mash while hot.
7. Add granulated sugar and mix with an electric mixer. Then mix in whipped cream (dairy), followed by softened butter, and mix until well combined.
【Taro Whipped Cream】
8. Mix whipped vegetable cream with taro paste.
【Rolling the Cake】
9. Evenly spread the taro filling over the surface of the cake, then roll it up from the front into a round log. Wrap it with white paper to secure, and tightly roll both ends like a candy wrapper. Refrigerate for 30 minutes to set.
10. Evenly pipe taro whipped cream onto the surface of the cake roll, then add more taro whipped cream as desired. Top with redcurrants and mint leaves. Slice before serving.

Cake Tips
'Covering taro with aluminum foil during steaming prevents steam moisture from seeping into the mashed taro, keeping it from becoming soggy.
'To make taro-colored whipped cream, you must add taro paste, which can be purchased at a baking supply store.

"Yogurt Blueberry Swiss Roll Cake"
Servings: 1 log (16cm diameter)
Tools: 1 tube pan with 32cm diameter
Preparation: Cook over stove fire for about 10 minutes
Shelf life: 1 day at room temperature

Ingredients:
A Yogurt Cake
'3 whole eggs, 65g granulated sugar, 40g honey
'135g cake flour, 15g cornstarch, 2g baking powder, 65g unsweetened yogurt, 25g salad oil
B Filling
50g fresh blueberries
C Decoration
5g powdered sugar (for sprinkling), 10g whipped vegetable whipped cream, 3 fresh blueberries

Method:
【Yogurt Cake】
1. Halve the blueberries for the filling and set aside.
2. Place the whole eggs, granulated sugar, and honey in a mixing bowl. Beat with an electric mixer on high speed until the mixture turns pale and triples in volume.
3. Sift in the cake flour, cornstarch, and baking powder. Mix with a rubber spatula until no powder remains.
4. Add the unsweetened yogurt and salad oil, and mix well to form the yogurt cake batter.
【Making the Swirled Cake】
5. Preheat a non-stick pan and brush with a thin layer of oil. Pour in about 2 tablespoons of batter, use the back of a spoon to spread it into a rectangular shape, sprinkle blueberries evenly on top, cover with a lid, and cook over stove fire until the surface is dry and the bottom is golden. Use a rolling pin to slowly roll up the cake.
6. Cook the next piece of cake until done, place the rolled cake from step 5 inside, and roll it up slowly again. Repeat the process of cooking and rolling the cake a total of 3 times.
7. Once the cake has cooled, remove the rolling pin. Sprinkle powdered sugar on the surface of the swirled cake, pipe on the whipped vegetable cream, and top with blueberries. Slice before serving.

Cake Tips
'Fresh blueberries do not keep well and should be consumed on the same day.

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