Recipe from: http://www.laikabawse.com/entertainment/tokyo-banana-cake/
Another recipe that doesn't crack when roll:
Yolk Batter
3 egg yolk
35g sugar
60ml milk
40ml vegetable oil (olive, canola or sunflower)
½ tsp vanilla extract
80g cake flour
White Batter
3 egg white
30g sugar
pinch of corn flour
Method
Preheat Oven 170 degree and line a 23cm swiss roll tin with baking paper (Note : do not grease the tin)
1. Beat 3 egg yolks in a mixing bowl. Add 35g caster sugar and beat with an electric mixer until mixture is light. Mix in 60ml milk, 40ml oil and ½ tsp vanilla extract.
2.Sift in 80g cake flour and continue to beat until batter is sticky.
3.Continue beating till batter REACHES RIBBON STAGE ie. Batter falls from the whisks to form ribbon.
4.In a clean bowl, beat 3 egg whites with an electric mixer.
5.Once the egg white foams add in 30g sugar and whisk until mixture is glossy and stiff peaks are about to form add 1 tsp cornflour and continue to beat until stiff.*
6.Mix 1/3 of white mixture into yolk mixture and mix to soften the mixture and fold in the balance gently.
7.Pour into your lined swiss roll cake tin that and bake for 14mins.
8.When cake is cooked and cool, cut the cake into 4 squares and half each square horizontally.
9.Spread banana custard onto each pc and roll accordingly.
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