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RECIPE
10 INGREDIENTS23 STEPS2HR

Tokyo Banana Roll Cake

3.0
1 Ratings

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Sumopocky

A baker of edible art.
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This is not just any sponge cake filled with banana custard. It is THE sponge cake filled with an awesomely smooth BANANA CUSTARD. It has just the right amount of flavour and sweetness, thus appealing to those who are not usually fans of bananas or sweet desserts.
2HR
Total Time

Sumopocky

A baker of edible art.
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Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
3/4 cup
1/2 cup
Cake Flour
1 1/2
Bananas , ripe
1
Banana , sliced
2 Tbsp
Hot  Water
to taste
Chocolate , melted

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Nutrition Per Serving

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CALORIES
412
FAT
8.3 g
PROTEIN
14.0 g
CARBS
72.3 g

Cooking Instructions

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Step 1
In a large bowl, mash the Banana (1 1/2) with a whisk or fork.
Step 2
Separate the Egg (6) yolks from the whites and set both aside.
Step 3
Add half the portion of Milk (100 milliliter) and the 2 of the egg yolks to a large bowl. Mix well.
Step 4
Stir in the Caster Sugar (70 gram), followed by Cake Flour (15 gram).
Step 5
In a pot, bring the remaining portion of Milk (100 milliliter) to a simmer.
Step 6
Pour the heated milk into the mixture in a steady stream while mixing continuously.
Step 7
Strain the mixture through a sieve. Mash the banana lumps through the sieve with a spoon.
Step 8
Transfer everything to a pot on low heat. Mix continuously until the custard thickens. The right consistency is when you can draw an "infinite" sign with the custard. Remove from heat and cover with a cling wrap, make sure cling wrap is touching the surface of the custard, or transfer to a piping bag. Chill in the fridge.
Step 9
To make the meringue, beat 4 of the egg whites and Caster Sugar (40 gram) in a mixer on low speed. When it starts to get frothy, increase to medium. Beat till stiff peaks form.
Step 10
Preheat the oven at 340 degrees F (170 degrees C).
Step 11
In a separate bowl, beat the remaining egg yolks, Caster Sugar (40 gram) and Vanilla Essence (1 dash) until mixture becomes creamy.
Step 12
Add 1/3 of the meringue in Step 1 to the batter in Step 3. Use a balloon whisk to mix, and knock against the side of the bowl to let the mixture fall. Repeat till combined, all the while being careful not to break the air in the meringue.
Step 13
Sift in the Cake Flour (45 gram) into the bowl and mix till combined.
Step 14
Add another 1/3 of the meringue and fold in with a spatula. Use the same fold-and-knock motion. When combined, add the final 1/3 of meringue and fold-and-knock till combined. The batter should be smooth and shiny.
Step 15
Transfer the batter to a baking sheet lined with parchment paper. Gently spread the batter evenly with a spatula. Be careful not to break the air when spreading.
Step 16
Bake in a preheated oven for 25 minutes. Let it cool before removing from the parchment paper. Trim off the sides but don't throw them away.
Step 17
Mix Water (2 tablespoon) with Caster Sugar (1 tablespoon) to make the sugar syrup. Spread the sugar syrup on the cake to keep it moist.
Step 18
Slice the Banana (1).
Step 19
Spread a layer of banana custard on the sponge cake. Line the cake with sliced bananas.
Step 20
Make 3 small incisions on each side of the sponge cake and roll gently. Wrap the cake in parchment paper and chill it in the fridge for 1 - 2 hours. You can then slice, serve, and eat!
Step 21
Cut a slice of the roll cake. Lay it on a dish.
Step 22
Use the sides of the sponge cake that were sliced off previously and roll the ends to a ball. This makes the ears. Use the sugar syrup to slightly stick it to the cake.
Step 23
Draw on the face with Chocolate (to taste). Your bear cake is now done!

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Nutrition Per Serving
Calories
412
% Daily Value*
Fat
8.3 g
11%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
278.4 mg
93%
Carbohydrates
72.3 g
26%
Fiber
2.4 g
9%
Sugars
52.4 g
--
Protein
14.0 g
28%
Sodium
134.7 mg
6%
Vitamin D
1.5 µg
8%
Calcium
119.0 mg
9%
Iron
2.2 mg
12%
Potassium
366.3 mg
8%
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