Banana Omelette Cake Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

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

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

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