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Tokyo Banana Strawberry


[Strawberry Custard Cream]

  • 1 egg yolk

  • 1tsp sugar

  • 1tsp corn starch

  • 40g strawberry jam

  • 100ml milk, warmed

  • Red food colouring

[Cake]

  • 1 egg white

  • 1tbsp sugar

  • 1/8tsp corn starch

  • 1 egg yolk

  • 1tsp sugar

  • 1/4tsp vanilla essence

  • 1tbsp milk

  • 1/2tbsp cooking oil

  • 1tbsp cake flour

  • Pinch of baking powder

  • Red food colouring

[Steps]

  1. Custard: In a saucepan, add in yolk, sugar, starch and jam, mix well.

  2. Followed by hot milk, mix well, then some colouring to make it pink.

  3. Place saucepan over low fire and keep stirring till mixture thickens.

  4. Remove from heat and pour custard into a bowl. Plastic wrap it, down to the surface of the custard to prevent a skin from forming. Keep chill.

  5. Cake: Preheat oven 170degC.

  6. Whisk egg white till frothy, then add in sugar and starch, and whisk till soft peaks.

  7. In another mixing bowl, add in yolk, sugar and vanilla, balloon whisk well.

  8. Followed by milk and oil, mix well.

  9. Sift in flour and baking powder, and fold it in.

  10. Mix in meringue in several batches.

  11. Place a scoop of batter in a small mixing bowl. Add in colouring to make it pink. Transfer some batter into a piping bag fitted with a small round tip.

  12. Grease and line a 9inch square cake pan with parchment paper.

  13. Cut out a sheet of 9inch square parchment paper. Pipe pink polka dots all over.

  14. Place into prepared cake pan and bake for 1min.

  15. Pour the uncoloured batter into the cake pan and spread it out evenly. Bake for 10-12mins.

  16. Remove cake from pan and place on a clean sheet of parchment paper.

  17. Peel off baked papers and slice sponge cake into 4 pieces.

  18. Transfer prepared custard into a piping bag fitted with a round tip.

  19. Place a sheet of cake on a sheet of plastic wrap.

  20. At the edge closer to you, leave about an inch gap and pipe a roll of custard onto cake, leaving a 1cm gap as well on the left and right edges.

  21. Fold the cake over and with the plastic wrap, roll up the cake tightly and twist the ends tightly to close it and form a rounder edge. Tape down the ends of the plastic wrap.

  22. Place cake in a mug or small bowl and push it against the edge of the mug/bowl to make it slightly curve. Freeze for 30mins.

  23. Remove cake from plastic wrap.

Adapted from Cooking Tree


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