Recipe from: http://www.laikabawse.com/entertainment/tokyo-banana-cake/
Notes and modification I made :
a) Banana paste - added more sugar as my banana wasn't sweet enough. You can taste your paste and add accordingly.
Also, stir constantly in low fire when heating the paste otherwise it will curdle due to the egg. Mine was a little rough due to slight cuddling of eggs so I blended it to get a smoother paste. You will notice that the paste becomes wetter after blending so I added a little more corn flour and heat again to get thickened paste.
b) Baking pan - I will probably use Swiss Roll pan, 14"x14" (? can't remember the dimension) and cut into 9 equal pieces instead of cutting half like in the video as my cake turns out to be very soft and not as dense as in the recipe. It won't be easy to manage if I cut half laterally.
c) Rolling - Lay the cling wrap on table top then place the cake on top. I put about 4 rows of paste when squeezed from piping bag and I put only in the center part, not the edges. Once you roll, the paste will easy spread to the edges.
Also I rolled just slightly more than one round and not double/triple layers like Swiss Roll in order to look close to the actual Tokyo Banana. Use the cling wrap to tighten the hold of the cake then twist the sides like sweets. Put in fridge for a few hours to chill before serving. It tastes nicer when chilled.
Happy baking! Share with us your baking of Tokyo Banana once done!
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