Put the margarine in a heatproof container and microwave at 500 W for 50 seconds. Sift the flour, katakuriko, and baking powder together.
Put the melted margarine in a bowl, add the sifted dry ingredients, and mix it with a whisk. Once the dry ingredients are incorporated, add the egg.
The batter may separate at first, but keep stirring until it comes together. Add the milk and vanilla essence and continue to mix.
The batter should be thin and smooth.
Heat some oil (not listed) in a well-heated tamago-yaki pan and evenly spread the oil with a paper towel.
Spread 1 ladle's worth of batter into the pan and slowly cook it over low heat. When the edges turn brown, as shown in the picture, fold it in half.
This photo shows how it looks folded in half.
Slide it to the other side of the tamagoyaki-pan.
Spread 1 ladleful of batter into the open space.
When the bubbles start to form, repeat the process from Steps 7-9 until all of the batter is gone.
When all the batter is gone and the cake is completely cooled, trim off the edges, slice into desired shapes and enjoy.
If the cake becomes too hard after chilling it in the refrigerator, microwave it for about 20 seconds and it will become fluffy again.
Story Behind this Recipe
The baumkuchen that I received as a thank you gift at a wedding was so delicious and it made me want to try making my own. I am such a klutz and wasn't really confident that I could roll up the cake, then I decided to just try folding it in half! So, I tried folding the cake and I could make it so easily.
While scooping the batter with a ladle, some flour may settle at the bottom of the bowl; mix it each time you scoop the batter. If the tamagoyaki-pan starts to stick, add some oil. It is easier to use chopsticks rather than a spatula to make this cake.