Whenever & Whatever I like

tokyo banana

Procedures:

​Filling:

1. Mash the banana using a folk or a masher in a bowl.

2. Add in eggs, cornstarch,and icing sugar, mix well.

3. Sift the mixture using a fine sift. 

4. Heat the mixture in a saucepan, keep stirring (avoid burning at the bottom). Heat until it started to thicken. Remove from heat, continue stirring until it cool completely. Then add in vanilla extract. 

5. Transfer the filling into a piping bag with medium round tip. Keep it in refrigerator until use.

Cake:

1. Preheat the oven to 350F.

2. Separate the egg whites and yolks.

3. In a bowl with egg yolk, add in milk, mix well using a whisk. 

4. Sift in the cake flour and mix well. Set aside.

5. In a mixing bowl, beat the egg whites and sugar using a stand mixer or electronic mixer until it reach soft peak. (I assume you already know how to beat the egg whites)

6. Add the egg whites into egg yolk, 1/3 at a time. 

7. Prepare a 15-inch retangular tray with parchment paper, transfer all the batter into tray.

8. Bake for 12-15 minutes, until toothpick inserted in the center and comes out clean.

9. Cut the cake into 6 even pieces. Pipe the cream at one side, then start rolling from this end to another end. 

10. Quickly wrap the cake using cling wrap to hold its shape. 

11. Refrigerate at least 4 hours before serving.