Tokyo Banana

Banana custard cream:

1. Mash the bananas in a bowl with a fork.
2. Add all ingredients from group A (egg, cornstarch, crystal sugar, milk) and whisk well.
3. Strain the mixture through a sieve into a saucepan.
4. Cook over low heat, stirring constantly; remove from heat when the cream begins to thicken and stir well with the residual heat. Add a few drops of vanilla essence if desired. Let cool completely.
5. Transfer the cream to a piping bag or a plate covered tightly with plastic wrap (make sure the cream is tightly covered to prevent drying). Chill in the refrigerator.

Sponge cake:

1. Line the pan with baking paper and preheat the oven to 180 C.
2. Whisk the eggs and sugar. Warm to 40 C over a water bath.
3. With an electric mixer, beat the batter on high speed for about 5 minutes until white and fluffy, then on low speed for about 2 minutes to set the texture.
4. Sift in the flour and fold with a spatula about 10 times.
5. Add the milk and fold about 50 times until combined.
6. Spread the batter in the pan and drop the pan lightly on the counter to release air bubbles.
7. Bake at 180 C (350 F) for 11-12 minutes until lightly brown (adjust to your oven).
8. When done, drop the pan lightly to prevent shrinking. Lift out by the wax paper and cool on a wire rack.
9. When cool, remove the parchment and place the sponge brown side up.

Finish:

1. Cut the cake into 4 squares, then into 0.5 cm strips.
2. Place the cake on plastic wrap (brown side up), pipe out the banana custard cream, roll, and twist the ends securely like a candy.

Chill in the refrigerator before serving. You may also use a store-bought sponge base.