|A bunch of Tokyo Banana :)|
My first taste of Tokyo Banana was about 2 years ago, hubby brought back all the way from Japan for me. I still remember the taste of it, very sweet and strong banana essence. Yeah, banana essence, not the taste of banana fruit.
Today while I was struggling whether to make a black cake, green cake or pink cake, I saw a bunch of ripe bananas in my kitchen. Bought it last weekend, forgot to eat! lol...
So I used the bananas to make banana custard, baked the cake using my Coffee Swiss Roll recipe (omit coffee). Well, just because it's so simple to make because I was in a rush this morning.
Yeah, Tokyo Banana is just a thin layer of sponge cake filled with banana custard. So you can just bake your favourite sponge cake to go with the yummy banana custard.
|I personally like the thin sponge cake layer, loaded with chilled banana custard. Yummy!!|
3 Egg Yolk
50g Cake Flour
3 Egg White
40g Castor Sugar
Banana Custard, click here for recipe.
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
Preheat oven 160'C.
1. In a bowl, mix together egg yolk, oil and milk. Mix in flour to form a thick paste. Mix with hand whisk, do not beat or over-mix the batter.
2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry. Scoop out 1/3 meringue, mix with egg yolk paste.
3. Pour the egg yolk mixture into the meringue and fold until well combined.
4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop.
5. Bake in a preheated oven for 20-25 minutes.
6. Remove from oven, let it cooled completely.
7. Remove the baking sheet. Divide the cake into 4 portion. Slit if you like it thinner.
|No tutorial for this because I was in a rush this afternoon while making this.|
8. Transfer to a cling wrap. Fill with banana custard and roll up, secure both sides. Keep in the fridge for at least 1 hour. Serve chilled.