Tokyo banana roll

Recently I've been doing a lot of blog-hopping and my to-do list is getting longer and longer. Definitely I won't be able to bake or cook as fast as I bookmarked an interesting recipe. Often times, the 'old' bookmarked recipe get forgotten and the 'new' bookmarked recipe cut the line, like This one.

It looks like a straight-forward recipe and I have 2 over-ripen bananas in the fridge. I'm not fully satisfied with the end result as my custard cream turned out slightly runny, and the sponge cake looks kinda rough when I sliced into halves. That's why you will see that I've some brown banana rolls too.

I guessed if I've followed the originator steps 100%, I should be able to achieve a much better results for the sponge cake. As for the custard cream, I noticed that it was quite runny when cooking it, but thought it will solidify after cool which didn't change much eventually. I may have to add more corn starch the next time I prepare this (which won't be too long...hehehe).

I've copied the recipe here for ready reference. Or you can also watch this Youtube video on How to Make Tokyo Banana Roll  https://www.youtube.com/watch?v=D6wxd72vM_A&feature=youtu.be. 

Banana custard cream 

Ingredients/ method: 
100g banana, without skin
1 egg
1 tbsp corn starch
3 tbsp granulated sugar (I reduced to 2 tbsp)
150ml milk
a few drops of vanilla extract

1. In a bowl, mash banana with a fork
2. Add all other ingredients and mix well.
3. Strain the mixture through the sieve into a saucepan. 
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag or into a dish covered tightly with plastic wrap. (Make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge. 

Sponge cake
Ingredients/ Method
2 eggs
50g superfine sugar
35g cake flour
20g milk, room temperature

1. Beat eggs and sugar with whisk in a metal bow. Placed it over the pan of hot water and melt the sugar and warm them up to 40 deg C. (I did not measure the temperature. When the egg white is warm to touch by hand, and there's no sugar grains, it should be ready.) 
2. With an electric mixer, beat the batter on high speed for about 5 mins until white and fluffy. Then on low speed, beat for about 2 mins to set the texture. 
3. Sift in the flour and fold together with spatula for about 10 mins. 
4. Add milk and fold together with spatula for about 50 times until combined. (For Steps 3 & 4 , I used my KA on speed 1.) 
5. Spread the batter in a lined 9" square tin. Drop the pan lightly on the counter to raise the air bubbles out of the batter. 
6. Bake at preheated oven 180 deg C for 11-12 mins or until lightly brown. 
7. When it's done, drop the pan lightly to prevent shrinking. 
8. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool.
9. When the cake is cool, remove the parchment paper and place the sponge cake on the parchment paper with brown side up.

Assembly

1. Cut the sponge cake into 4 squares. Then cut them by half horizontally (will have thin slices, about 0.2 inch).
2. Place the cake on plastic wrap (with brown side up), pipe out the banana custard cream, roll and securely twist the ends like a candy.
3. Serve chill. 

Dark chocolate banana swirl muffins

There's 3 left-over bananas after my banana chiffon cake, and I had to put them in the fridge as they had over-ripened. I was thinking of something chocolate with the banana, and chance upon a yummy-looking picture here. And here's my version. 

I'm copying the recipe here for future reference.

Ingredients (makes about 12 muffins)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg, lightly beaten
• 1/3 cup vegetable oil
• 1/2 tsp vanilla
• 1/4 cup dutch process cocoa powder
• 3 tablespoons boiling water
• chocolate chips for topping

Instructions

1. Preheat oven to 375 degrees F (I use 185 deg C) 
2. Lightly grease 12 muffin cups, or line with muffin papers.
3. In a bowl, mix together flour, baking powder and baking soda
4. In a large bowl, mix together bananas, sugars, egg and oil, and vanilla. Gradually add the flour mixture into the banana mixture just until moistened.
5. Spoon 1/3 of the muffin batter into another bowl. Stir the cocoa powder and boiling water together until smooth, and then stir the cocoa mixture into the batter that you set aside.
6. Spoon a dollop of regular into each muffin well- just enough to cover the bottom. Follow with a dollop of chocolate batter, another small spoon of regular and then a small little spoon of chocolate, filling to a maximum of 3/4 of the way.
7. Use a toothpick or skewer to swirl all the batter together, and sprinkle a few chocolate chips on top.
8. Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into the center comes out clean.

Banana chiffon cake

I bought a bunch of bananas thinking of baking something for lil baby's breakfast. Not the usual banana muffin, so end up with a soft & fluffy banana chiffon cake.

Small small baker has a variety of chiffon cakes, and that's where I get my recipe from here. I'm copying it here for future reference.

Ingredients (portion reduced to using 2 eggs for 6 inch tin)
2 egg yolks
1/8 tsp salt
20ml oil
60g banana puree (1 medium banana)
15g sugar
35g plain flour
1/8 tsp bicarbonate of soda

2 egg whites
1/4 tsp cream of tartar
30g sugar

Method
1. Combine egg yolks, salt, sugar and beat until pale in colour. Add oil and mix well. Add banana puree and mix well.
2. Fold in plain flour and bicarbonate of soda until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased tin and bake at 170C for 25 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.