Banana Omelette Cake 🍌バナナオムレットケーキ

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut parchment paper into four 7-inch (18 cm) rounds.
2. Separate the eggs into yolks and whites in separate bowls.
3. Whisk the flour and baking powder together.
4. In the bowl with the yolks, add half the sugar, the flour mixture, the oil and the water. Whisk until the sugar has fully dissolved. Set aside.
5. In the bowl with the whites, gradually add the other half of the sugar while whipping with an electric hand mixer, until stiff peaks form. Mix a spoonful of the meringue into the yolk batter, then fold the rest in in 2 batches, gently, so the foam is not deflated.
6. Heat a frying pan on low. Place a parchment round in the pan and pour half the batter onto it. Cover and cook 4–5 minutes.
7. Place another parchment round on top of the batter, flip, cover and cook another 4–5 minutes. Repeat for the second cake.
8. Let the cakes cool a few minutes and remove the paper. Fold each cake gently in half without breaking it, then wrap in plastic to hold its shape.
9. Cut the ends off the bananas and peel them. Whip the heavy cream with sugar to medium-to-stiff peaks.
10. Pipe a line of cream down the middle of a cake and place a banana along it. Fold the cake over and pipe more cream beside the banana. Dust with powdered sugar if desired. Repeat for the second cake.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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