Tokyo Banana (東京ばな奈)

Name: Tokyo Banana (東京ばな奈)
Cuisine: American
Ingredients: For Banana Custard Cream : 100g Banana, mashed; 1 Egg; 1 tbsp Corn Starch; 3 tbsp Sugar; 150 g Milk; a few drops of Vanilla Extract; For Sponge cake : 2 Eggs; 50 g Caster sugar; 35 g Cake Flour; 20 g Milk

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

Edmonton, Canada

Tokyo Banana is one of the most favorite souvenir sweet from Tokyo.It is yummy and has soft texture but It's quite expensive. So I decided to make one. Source : Ochikeron

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

Edmonton, Canada

Tokyo Banana is one of the most favorite souvenir sweet from Tokyo.It is yummy and has soft texture but It's quite expensive. So I decided to make one. Source : Ochikeron

Saved

Ingredients

For Banana Custard Cream : 100g Banana, mashed
1Egg
1 tbspCorn Starch
3 tbspSugar
150 gMilk
a fewdrops of Vanilla Extract
For Sponge cake : 2 Eggs
50 gCaster sugar
35 gCake Flour
20 gMilk

Saved

Steps

1

For custard :
Just mash banana and mix all ingredients (except vanilla extract) together with it in a bowl. Strain the mixture into a saucepan, low heat, stir constantly. Stop when the cream thickens and put in vanilla extract. Transfer cream into a bag and put in fridge.
2

For sponge cake :
Preheat oven to 180ºC
Beat 2 eggs and 50g of superfine sugar. Place over hot water, continue beating to melt the sugar and warm mixture till 40°C.
Remove from heat. With an electric beater, beat on high speed for 5mins, then on low speed for 2mins "to set".
3

Sift in 35g of cake flour, fold together with a spatula for about 10 times. Add 20g of milk, fold together with spatula for about 50 times until combined.
4

Pour batter into pan, drop pan against countertop to release trapped bubbles. Bake for 11-12mins
Drop the pan lightly to prevent shrinking. Let cool completely on wired rack.
5

When baked, and cooled, cut sponge cake into squares. And cut each square into thin slices
Place each square on plastic wrap (with browned side up). Pipe banana cream onto the cake, roll and securely twist the ends like a candy. Chill in fridge before serving.
enjoy!!