Thank you for visiting the video ♡
🍌 I made a caramel banana omelet cake.
Fluffy ♡ The sponge was finished and it was very delicious ~ ♡
The point of fluffy sponge is to manage the specific gravity.
In this recipe, I think it is good to adjust the finished specific density to 0.40 to 0.45.
By managing the specific weight, the finish is always the same,
There will be almost no mistakes ~ 😉
The banana is coated with chocolate to make it crispy.
It has a nice texture and a nice accent. Caramel sauce too
It goes perfectly with bananas and is very GOOD 👍.
I was able to finish the cross section very beautifully. 😍
There is no mistake in the combination of sponge, cream, and banana ~ ♡
It was very delicious, so I would like to make it again.
Everyone, please try to make it 😋
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00:00 Opening
00:37 Make a sponge cake
03:17 Make caramel sauce
04:22 Slice the sponge cake
05:26 Coat banana with chocolate
06:52 Make whipped cream
07:52 Wrap in sponge cake
08:53 Decoration & finishing
10:36 Tasting
11:03 Recipe introduction
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■ Ingredients (sponge cake)
・ Whole egg 160g
・ Syrup 15g
・ Granulated sugar 100g
・ Vegetable oil 30g
・ Cornstarch 10g
・ Cake flour 80g
■ How to make (sponge cake)
① Put whole egg, sugar and starch syrup in a bowl and whisk.
② When foaming, add vegetable oil and mix gently.
③ Put the cake flour and cornstarch in ② and mix gently and carefully so as not to crush the air bubbles.
④ Stop mixing when the finished specific density is 0.40 to 0.45.
⑤ Pour into a round shape with a diameter of 18 cm.
⑥ Put it in the oven.
■ Oven
Around 170 ℃ / 35 minutes * Slightly different depending on the oven.
* Please put in after sufficient preheating.
* After baking, remove from the mold and place on a net to cool.
* Remove the frame paper and bottom paper and cool at room temperature.
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■ Ingredients (caramel sauce)
・ Cream 43% 50g
・ Sugar 50g
■ How to make (caramel sauce)
① Put all the sugar in the pan.
② Heat to melt the sugar.
③ When the sugar has melted, burn it until it has the desired color.
④ After burning, turn off the heat and add warm cream in several batches.
* Be careful not to get burned by bumping.
⑤ When the temperature has settled down to some extent, put it in another container and cool it in the refrigerator.
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■ Ingredients (whipped cream)
・ Cream 43% 300g
・ Sugar 20g
■ How to make (whipped cream)
① Put fresh cream and sugar in a bowl and whisk.
② Whisk a little hard.
③ Put about half of it in a piping bag.
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■ Wrap in sponge cake
① When the sponge has cooled, slice it to a thickness of about 10 mm.
* The top and bottom are not used.
② Spread the wrap and put the sliced ​​sponge on it.
③ Apply a thin layer of whipped cream to the surface.
④ Squeeze the cream that is the base of the banana in the center and put the banana coated with milk chocolate on it.
⑤ Squeeze the cream around the banana.
⑥ After sprinkling an appropriate amount of caramel sauce, lift the wrap and wrap it.
⑦ Wrap it tightly and chill it in the refrigerator for about 30 minutes.
■ Decoration & finishing
① After 30 minutes, remove the wrap from the refrigerator.
② Squeeze the cream on the sponge cake and squeeze the caramel sauce linearly on it.
③ Decorate the pearl cracker in ② with an appropriate amount.
④ Sprinkle an appropriate amount of powdered sugar on the sponge, and the caramel banana omelet cake is ready ~ ♡.
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