The Caramel Roar Tokyo Banana is a new flavour of Tokyo Banana brought out, so I thought I'd give it a go :) They turned out really yummy and cute! In this video I will show you how to make it :) Recipe adapted from ochikeron's classic Tokyo Banana recipe: https://www.youtube.com/watch?v=D6wxd72vM_A If you're not sure what they are, here's their website with all the flavours: http://www.tokyobanana.jp/products/banana_g.html RECIPE: --- INGREDIENTS: --- FILLING: 1 medium banana (about 100g) 1 egg 1 T corn flour 3 T granulated sugar 150ml milk a dash of vanilla --- SPONGE ROLL: 2 eggs 50g caster sugar 35g cake flour (you can use regular if you absolutely have to, but it's a lot better with cake flour) 20g milk --- METHOD: --- FILLING: 1. In a bowl, mash banana with a fork. 2. In a separate bowl, mix egg, milk and sugar. Mix well. 3. Sift in the corn flour. 4. Sieve in the banana. Mix well. 5. Pour into sauce pan. Turn element on to low, stir constantly, and remove from heat when the custard thickens. 6. Add a dash of vanilla. Mix well. Transfer to bowl, cover with cling wrap and cool in fridge. --- SPONGE: 1. Line and grease pan with baking paper. 2. Preheat the oven to 180C (350F). 3. Whisk eggs and sugar together in a metal bowl. Placed it over the pot of boiling water and melt and dissolve the sugar. 4. Use an electric mixer on high speed for about 5 minutes until white and fluffy. 5. Reduce speed to low, then continue to beat for about 2 minutes to set the texture. 6. Sift in flour and fold through with spatula 10 times. 7. Pour in milk and fold through with spatula 50 times until smooth and well combined. 8. Remove about 1/2 cup of mixture and dye it brown. 9. Spoon or pipe it onto the pans in a tiger strip pattern. 10. Bake for about 1 minute. Watch that it doesn't get crispy or it wont roll! 11. Spread the rest of batter evenly over pan, tap on the counter to remove air bubbles and bake for a further 5-7 minutes. Keep watching as ovens may vary! 12. When it's done, drop the pan lightly to prevent shrinking. Remove from the pan and place it on a wire rack to cool. 13. Once the cakes are cooled completely, carefully remove the baking paper and place the cakes pattern side down on some cling wrap. 14. Spoon or pipe the custard on and roll the cake up carefully. 15. Tightly wrap the cling wrap around and twist the edges to make curved ends. Secure the cling wrap with paper clips if necessary. 16. Leave in the fridge until you're ready to serve. Eat and enjoy! :) --- Thank you for watching! If you enjoyed this video, please like, share and subscribe! SUBSCRIBE: https://www.youtube.com/channel/UC6mC... INSTAGRAM: https://www.instagram.com/romaineamber/ PINTEREST: http://www.pinterest.com/cupcake__girl/ TUMBLR: http://romaineamber.tumblr.com/ MUSIC: http://amachamusic.chagasi.com/