Tokyo Banana Strawberry Roll Cake

Name: Tokyo Banana Strawberry Roll Cake
Prep time: 55 min
Cook time: 11 min
Total time: 66 min
Yield: 4
Cuisine: Korean
Ingredients: 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; Red food coloring; Strawberry custard cream:1 Egg yolk; 5g Sugar; 6g Corn starch; 40g Strawberry Jam; 100g Hot milk; Red food coloring

Cooking TreePublished: 2022-10-04 Updated: 2022-10-0101.9K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Tokyo Banana Strawberry Roll Cake.

I made a strawberry version of Tokyo Banana with a cute pink polka dot pattern~
The sheet I made this time was thinner and moister than the Tokyo banana I made last time, so I think it was easier to hold the shape and make it~^^

I put strawberry jam in the custard cream to give it a strawberry flavor, and I made a pink dot pattern on the sheet and baked it.

It was lovely and tasted like strawberry bread.
The moist custard cream and the sheet go together, so it’s soft and feels good~*^^*

It is delicious whether you eat it slightly hardened or frozen.
There are about 4 recipes for this recipe, but I think it’s a cute and adorable roll cake that makes me want to make more.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tokyo Banana Strawberry Roll Cake

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Rating: 5.0/5
( 92 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 11 Minutes 11 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

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

Red food coloring

Strawberry custard cream:

1 Egg yolk

5g Sugar

6g Corn starch

40g Strawberry Jam

100g Hot milk

Red food coloring

Instructions

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 in 2 batches and mix. Take a little dough, add a little red food coloring, and mix.

Knead the pink dough in a dot pattern on the oven pan, bake it in an oven preheated to 170 degrees for 1 minute. After cooling, pour the remaining dough and flatten it. Bake in the oven at 170 degrees for 10 minutes and cool.

Mix egg yolk, sugar, cornstarch, and strawberry jam in a saucepan, pour in hot milk little by little, mix, and boil over low heat stirring until thickened, then cool.

Cut the edges of the cooled sheet and divide it into 4 equal parts.

Put the custard cream on the sheet, roll it up using plastic wrap, roll up both ends and fix it with tape to harden in the freezer.

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