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Home Fresh Out The Oven Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings
Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings

Tokyo-Banana Inspired Vanilla Sponge Cake w/ Banana Custard | Baking Kit | makes 6x servings

$31.95

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Inspired by the famous Tokyo Banana, our homemade version uses a light vanilla sponge, with a delicious banana custard cream. This banana custard cream uses real bananas to get its consistency, and pairs amazingly with the light sponge for a wonderful treat — if you want to learn to make your own, this is the kit for you. 

 
  • Full recipe and instructions
  • Milk powder
  • Cornstarch
  • Granulated sugar (1)
  • Vanilla (1)
  • Bananas
  • Cake flour
  • Salt
  • Baking soda
  • Oil
  • Vanilla (2)
  • Granulated sugar (2)
  • Parchment paper
  • Measuring cup
  • Piping bag
  • Skewer
  • 2 medium eggs (for sponge cake)
  • 4 medium egg yolks (for custard)

*medium eggs weigh 55g w/ shell

  • 1 small pot
  • 1 strainer/fine sieve
  • 1 medium whisk/spatula
  • 1 medium mixing bowl
  • Hand/stand mixer whisk attachment (optional)
  • 8” x 13” baking pan
  • 1 small knife
  • Cling wrap
  • 1 angled/offset spatula OR bench scraper (can be substituted with a knife)

Approximately 2 hrs. You may also break the recipe up into 2 blocks of 1 hour.

For delivery information, please visit this page. You may select your delivery dates on your cart page (just before checkout).

Every one of our recipes was created to use medium-sized eggs, as that is easily found in the supermarket. To make sure your eggs are the right-sized, get eggs that weigh 55g with shell. To determine that, follow the steps below when buying your next carton:

  • Check the label for the total weight of all the eggs.
  • Take that number and divide it by the total number of eggs in the carton
  • The answer should be ~55g.

Example: 

Carton of 10 eggs > Total weight = 550g > 550/10 = 55g

If you have your own measuring cylinder(s), and do NOT want to receive a measuring cylinder in your kit for environmental reasons, please feel free to submit a note at checkout, in the box titled: Note To Bakestarters. 

Remove cold ingredients from the bag and store in the refrigerator. Store Bakestarters bag in a cool, dark and dry area. Follow the expiry dates stated on the individual packs. The ingredients will be at least 4 weeks from expiry, so please select your preferred delivery dates accordingly.

Storage of finished goods will be stated in the individual physical recipe cards.

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