Tokyo Banana Recipe (Banana roll cake)

Instructions

Banana Custard Cream:

1. Put a banana in a bowl and mash it, then add sugar, corn starch, vanilla extract, egg yolk, and milk and mix.
2. Sift through a sieve, put it in a pot, and boil over low heat until thickened.
3. Transfer to another bowl, cover with cling wrap, and cool in the refrigerator.

Sponge sheet:

1. Put the egg white in a bowl and whip it. When a large bubble appears, add sugar and whip until it forms a firm foam.
2. Add egg yolk, vanilla extract, and banana juice color and whip.
3. Sift the soft flour and mix lightly.
4. Pour the melted butter + milk over a spatula and mix quickly and evenly.
5. Pour into an oven pan, flatten the top, hit the bottom 2-3 times, and bake in an oven preheated to 170 degrees for 12 minutes.
6. Divide the cake sheet into 4 equal parts, roll up with paper foil, and cool.
7. Place a sheet on the wrap, add banana cream, and roll.
8. Fix both ends and harden in the freezer for 1 hour.