Freshly and Lovingly Baked on : 2nd May 2014
I know I am slow to this craze over Tokyo Banana. I had it once but never really interested in it nor remembered the taste.
A friend spoke about it 2 days ago and I have since get hooked. I am hooked not by the taste but by the prospect of baking it. 😉 You may never need to wait for someone or beg for someone to get that for you in Tokyo ever again! Try baking one!
160g Granulated Fine Sugar
135g Cake Flouf
40g Canola Oil
1 Tsp Banana Extract
Banana Custard Cream
1 Tbsp Corn Starch
4 Tbsp Granulated Sugar
1/2 Tsp Banana Extract
Start off with the banana custard Cream
Mashed the banana before adding on all the other ingredients and mix well. Then strain the mixture into a pan before heating it up at low heat until its turned thick. Pour this batter into a piping bag and let it chill.
Next we work on the sponge cake. Prepare a around 31cm x 31cm square cake pan. Line them with parchment papers and set it aside.
Separate the yolks and white. Whipped the egg whites till foamy before slowly adding the sugar. Whip at high speed until stiff peak. After which, incorporate the egg yolks into this meringues and then fold in the sifted flour in a cut and fold method. I mixed the oil and milk together in a cup and slowly add it into the batter. Add a small amount at a time and fold in to ensure its incorporated into the batter. It is important that you add this liquid in slowly because otherwise it will sink to them bottom. The bake will be very oily.
This quantity of batter will mean the cake will puff up above the height of the roll cake pan. But the cake height is needed since I will need to slice it into half later. Baked in a preheated oven of 180 degree for 18 minutes.
Once done, lift out the cake to cool down on the rack. When its cool enough, you can start to remove the parchment papers. Cut it in 4 squares before slicing it horizontally into 2 thin pieces.
Scoop a tablespoon of cream and spread it in the middle of the square. Roll it up like a swiss roll and use clingwrap to secure. Tightened the ends and chill.
This will make 8 tokyo banana.
After baking thoughts:
1) The cream. After chilling it for almost a 12 hrs, the mixture turned greyish. I reckon its the natural oxidization of the fruit. If you do not like the colour, you can add some yellow food colouring to accentuate the look.
2) When you are chilling the cream, do remember to ensure the clingwrap touches the cream and cover up well.
Thats it. This is best eaten chilled! Nom nom nom…..