Reciple: Tokyo Banana

Hi nommies ! Christmas is around the corner and I think that the best is bake Delicious food for your family and friends for this cozy season. And I think that Tokyo Banana might be a good idea for gift too !  

Tokyo Banana is of course a well love dessert that everyone love so damn much, if people who never taste Tokyo Banana before... FLY THERE AND GET IT NOW ! Haahahs, joking~ Maybe you can try this recipe and achieve your own Tokyo Banananannanaannanaan *minion*

Made Tokyo Banana last week, and it turn out quite yummy, just that maybe our sponge cake ( the skin of the Tokyo banana), being stretch too much and it taste quit rough, but nevertheless, it's still great ! 

Credit google
Time: 60min
Number of servings: 8 (cream is for 16 or more)

Necessary Equipment:
9-inch square brownie pan, electric mixer

For Sponge Cake
* 2 egg
* 50g superfine sugar
* 35g cake flour
* 20g (0.7o) milk (room temperature)

For Banana Custard Cream:
* 100g of banana
* 1 egg
* 1 tbsp. corn starch
* 3 tbsp. granulated sugar
* 150ml milk
* A few drops of vanilla extract


For Sponge Cake:

1. Line the brownie pan with waxed paper or parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C (104F). 
3. Then with an electric mixer, beat the batter on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with spatula for about 10 times.
5. Add milk and fold together with spatula for about 50 times until combined.
6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool. 
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.

For Banana Custard Cream:
1. In a bowl, mash banana with a fork.
2. Add the other required ingredients and mix well. 
3. Strain the mixture through a sieve into a saucepan. 
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge.

Wrap of Tokyo Banana:
1. Cut the sponge cake into 4 squares.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

* Try not to pour so many battle, otherwise it will be thick, and trust me, it's not easy to cut the sides
* It will taste better if the square is big enough, otherwise the sponge cake will taste a little rough.
* It tastes good if you chill them in the fridge before you eat.
* You can also use a store-bought sponge cake.

Some Pictures to guide you:

For Sponge Cake

For Banana Custard Cream:

Tata, and yes, it's just sooooo convenience to just eat it in lecture, and sooooo... THERE IS NO PICTURE FOR END PRODUCT EXCEPT THIS BAD TAKEN TOKYO BANANA :'(

P.S/ It's the start of December, ask yourself, did you complete your 2013 new year resolution and who treat you good enough for some handmade food.