东京香蕉蛋糕（长颈鹿纹） Tokyo Banana (Ziraffe Print)

星期六做豹纹东京香蕉蛋糕时，剩下一半的巧克力香蕉卡士达馅。

虽然知道正版的长颈鹿东京香蕉蛋糕内馅应该是配焦糖香蕉卡士达馅，但我想尝试弄个长颈鹿纹的，于是，就有了双重可可味的东京香蕉蛋糕咯~

巧克力香蕉卡士达馅：

食谱请看这里。

日式棉花蛋糕材料（可做6条）：(9x11寸的烤盘）

无盐牛油            30 g

低筋面粉            45 g

牛奶                     40 ml

鸡蛋                     1颗全蛋+2颗蛋黄

蛋白                     2颗蛋白

细砂糖                40 g

可可粉                1 tbsp

做法：

1. 无盐牛油隔水煮热。
2. 牛油煮沸后，筛人低筋面粉拌匀，再加入牛奶，混合均匀。
3. 熄火，加入1颗全蛋+2颗蛋黄，搅拌成光滑的蛋黄糊。
4. 将蛋白打至起泡，再分三次加入细砂糖，打成硬性发泡的蛋白霜。
5. 取一个小碗，舀2 tbsp的蛋黄糊和蛋白霜，拌匀后装入塑胶袋，并绑紧。
6. 预热烤箱170oC。
7. 在烤盘铺上烘焙纸，并在纸下垫一张长颈鹿图案的模板。
8. 在塑料袋的一角剪开一个小洞，在烘焙纸上跟着模板画出长颈鹿图案。
9. 将烘焙纸下的模板轻轻地抽出，在将烤盘送入烤箱中，烤约1分钟后，取出。
10. 把剩下的蛋黄糊加入可可粉，再分两次拌入蛋白霜中，切拌均匀。
11. 将面糊倒入烤盘，抹平，再轻敲烤盘，顿出气泡。
12. 把烤盘送入烤箱，继续烤约14分钟。
13. 蛋糕出炉后倒扣在凉架上，并轻轻撕开烘焙纸，再轻轻盖在表面待凉。

组合：

1. 将冷却好了的蛋糕，切成6等份。
2. 取一片蛋糕，长颈鹿纹面向下，放在一张保鲜膜上，并将巧克力香蕉卡士达酱挤在蛋糕中间，并从内向外卷起。
3. 把保鲜膜的两端像糖果一样卷起，并往中间绑起来，以让蛋糕微微地弯起。
4. 将蛋糕放入冰箱冷藏至少3个小时，让其定型即可。

Chocolate Banana Custard Filling（For 12 pcs of Tokyo Banana）：
Banana                   50 g（About one banana）
Lemon juice          Some（I omitted）
Egg                          1 nos
Milk                       75 ml
Corn starch           4 g（I used 1 tsp）
Castor sugar          20 g
Cocoa powder       1 tsp

Method：

1. Mash the banana with a fork, then, mix all the ingredients together and sieve them into another bowl.
2. Heat the mixture by using double-boiling method, keep stirring til the mixture starts to thicken. Remove from heat and let cool.
3. Fill the cooled custard filling into a plastic piping bag, tie it and keep it in refrigerator.

Japanese Cotton Cake（6 pcs）：(9x11" baking tray)

Unsalted butter      30 g
Cake flour                45 g
Milk                          40 ml
Egg                            1 whole egg+2 yolks

Egg white                 2 nos
Castor sugar            40 g

Cocoa powder         1 tbsp

Method：

1. Heat the butter by double-boiling method.
2. When the butter starts to boil, sift in the flour and mix well followed by milk.
3. Off the heat, add in the whole egg and egg yolks, stir to form a smooth yolk batter.
4. Beat the egg whites to form bubbles. Then, add in the castor sugar in three times and continue beating til stiff peak is formed.
5. Get a bowl, scoop 2 tbsp of both the yolk batter and meringue, mixed well and fill the batter into a plastic piping bag and tie it up.
6. Pre-heat the oven at 170oC.
7. Line the baking tray with baking paper and insert the printed ziraffe design below the baking paper.
8. Cut a small hole at the end of the piping bag and draw the ziraffe print on the baking paper.
9. Gently remove the printed paper from the baking tray and bake the ziraffe print for approx. 1 min. Remove from the oven.
10. Mix the remaining yolk batter with cocoa powder. Then, mix well with the meringue in cut-and-fold manner.
11. Pour the batter over the baking paper, smooth the surface and knock the tray slightly to remove the air bubbles in the batter.
12. Bake the batter for approx. 14 min.
13. Invert the cake on a cooling rack, then, gently tear off the baking paper and gently cover the paper on the cake to let cool.

Combination：

1. Cut the cooled cake into 6 slices evenly.
2. Place a piece of the cake with the ziraffe print facing the bottom on a sheet of cling wrap. Pipe some chocolate banana custard at the center of the cake. Then,roll the cake from inner side to the outer side.
3. Twist the ends of the cling wrap like sweets, then, tie them up at the center so that the cake will be able to bend slightly.
4. Refrigerate the cake in the refrigerator for at least 3 hours for the shape to fix.

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom.