Tokyo Banana (東京ばな奈). This is the home of the famous banana sponge cake well loved by visitors as souvenirs. Tokyo Banana. 是非犬用の東京ばな奈出して欲しいなぁ〜。. しまっていて、東京ばな奈みたいな絶対売れるお菓子しか置いてないんだって。 私は、東京ばな奈大好きだから嬉しいお土産です。 . 東京土産の代名詞として長年に渡り愛される、東京ばな奈「見ぃつけたっ」が遂に全国デビューを果たす。 .
You can cook Tokyo Banana (東京ばな奈) using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Tokyo Banana (東京ばな奈)
- Prepare of For Banana Custard Cream : 100g Banana, mashed.
- It's 1 of Egg.
- You need 1 tbsp of Corn Starch.
- It's 3 tbsp of Sugar.
- Prepare 150 g of Milk.
- You need a few of drops of Vanilla Extract.
- It's of For Sponge cake : 2 Eggs.
- You need 50 g of Caster sugar.
- You need 35 g of Cake Flour.
- It's 20 g of Milk.
Tokyo Banana (東京ばな奈) instructions
- 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..
- 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"..
- 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..
- 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..
- 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!!.
