Tokyo Banana Chocolate Roll Cake Recipe

Name: Tokyo Banana Chocolate Roll Cake
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: Chocolate banana custard cream; 1 Egg yolk; 6g Corn starch; 100g Hot banana milk; 10g Dark chocolate; Cake sheet; 1 Egg yolk; 5g Sugar; 1/4ts Vanilla extract; 15g Milk; 8g Vegetable oil; 15g Cake flour; A little baking powder; Meringue:1 egg white; 15g sugar; 1g corn starch; 10g Dark chocolate + 5g Cocoa powder + 20g Whipping cream

by Cooking Tree 2022-10-07

written by Cooking Tree Published: 2022-10-07Last Updated on 2023-06-26

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In Cooking Tree, Tokyo Banana Chocolate Roll Cake is on the menu, and we’ll show you how to make it from scratch.

I made a chocolate Tokyo banana with a pattern that looks just like a giraffe~
When making custard cream, banana milk and chocolate are added to make chocolate cream full of banana flavor.

The bread was thin and creamy, so it was soft and moist.
Bake a cake sheet, take it out of the oven, cool it slightly for 5 minutes, and then remove the Teflon sheet and it will come off neatly~

If you want to make a slightly curved shape, you can shape it before wrapping it and wrapping it with the wrap.
Personally, I think the chocolate Tokyo Banana I made this time was the tastiest than the original Tokyo Banana and Tokyo Banana Strawberry version I made~

I think it was more delicious because of the cream made with banana milk~~*^^*
Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tokyo Banana Chocolate Roll Cake
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Rating: 5.0/5
( 37 voted )

Serves: 4 Prep Time: 40 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate banana custard cream

1 Egg yolk
6g Corn starch
100g Hot banana milk
10g Dark chocolate

Cake sheet

1 Egg yolk
5g Sugar
1/4ts Vanilla extract
15g Milk
8g Vegetable oil
15g Cake flour
A little baking powder
Meringue:
- 1 egg white
- 15g sugar
- 1g corn starch
10g Dark chocolate + 5g Cocoa powder + 20g Whipping cream

Instructions

After mixing egg yolk and corn starch, pour hot banana milk little by little and mix.
Heat over low heat while stirring until thickened, then remove from heat, add dark chocolate, mix, cover and cool.
Mix egg yolk, sugar and vanilla extract, add milk and vegetable oil, mix, then add soft flour and baking powder and mix.
Divide the meringue into 2 batches, mix, take a little dough and put it in a piping bag.
Knead the dough in a giraffe pattern, bake in an oven preheated to 170 degrees for 1 minute 30 seconds, and cool slightly.
Add dark chocolate, cocoa powder, and whipped cream to the remaining dough, mix, pour into the pan, flatten and bake in an oven preheated to 170 degrees for 10 minutes.
Cut off the edge of the sheet and divide it into 4 equal parts.
Squeeze chocolate banana custard cream, shape it using cling wrap and roll it up, secure both ends with tape to harden in the freezer for about 10 minutes.

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