Tokyo-Style Banana Cream Filled Sponge Cake

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This iconic Tokyo souvenir is a pillowy vanilla sponge cake wrapped around a silky banana custard cream. Light, jiggly, and delicately sweet, it captures the playful spirit of Japanese convenience-store patisserie. A must-bake for banana dessert lovers seeking a taste of Japan.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 26 gSugar
• 6 gProtein
• 125 mgSodium
• 190 mgPotassium
• 85 mgCalcium
• 1.4 mgIron
• 3 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the sponge cake

• 3 large eggs, room temperature
• 90 g granulated sugar
• 1 tablespoon honey
• 2 tablespoons whole milk
• 90 g cake flour, sifted
• 1/2 teaspoon baking powder
• 20 g unsalted butter, melted and cooled

For the banana custard cream

• 200 ml whole milk
• 1 ripe banana, mashed
• 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 large egg yolks
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

For finishing

• 1 tablespoon powdered sugar for dusting
• 1 thin banana slice for garnish (optional)

Directions

1. Preheat oven to 170°C (340°F). Line a 20 cm (8 inch) square pan with parchment paper, leaving overhang on the sides.
2. In a heatproof bowl, whisk eggs, sugar, and honey. Place over a pot of barely simmering water and whisk continuously for 3-4 minutes until the mixture is warm, pale, and slightly thickened. Remove from heat.
3. Using an electric mixer, beat the egg mixture on high speed for 4-5 minutes until it triples in volume and forms a thick ribbon trail when the whisk is lifted.
4. Whisk the milk into the meringue, then sift the cake flour and baking powder over the surface in three additions, folding gently with a spatula after each addition until just combined.
5. Drizzle the melted butter around the edges of the batter and fold in carefully to keep the air in. Pour into the prepared pan, smooth the top, and bake for 20-25 minutes until the top is golden and a skewer comes out clean.
6. Cool the sponge in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack. While cooling, make the custard: whisk sugar, cornstarch, and egg yolks in a bowl until smooth.
7. Heat milk and mashed banana in a saucepan over medium heat until just steaming. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the pan.
8. Cook the custard over medium heat, whisking constantly, for 3-4 minutes until very thick. Remove from heat, stir in butter and vanilla, press plastic wrap directly on the surface, and chill for 1 hour.
9. To assemble, trim the sponge edges, cut it in half horizontally, and sandwich a generous layer of banana custard between the two halves. Cut into 6 rectangles, dust with powdered sugar, and serve.

Cook’s Notes

• Use very ripe, spotty bananas for the deepest banana flavor in the custard filling.
• Do not open the oven during baking or the delicate sponge will deflate; bake until the top springs back lightly when touched.
• Pressing plastic wrap directly onto the custard surface prevents a skin from forming while it chills.
• For the signature jiggly texture of the original souvenir, do not overbake; the center should stay very soft.
• Store assembled cakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days; bring to room temperature before eating.

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