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Wednesday, 1 July 2015

Tokyo Banana

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

25g Oil

30ml Fresh Milk

50g Cake Flour


3 Egg White

40g Castor Sugar 

Banana Custard, click here for recipe.

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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.

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