Japanese Banana Shortcake | ToTT Store

Ingredients

• 130g Cake Flour
• 2 tsp Baking Powder
• 6 large Egg Yolks
• 120g Sugar
• 1 tsp Vanilla essence
• 10g Cake emulsifier
• 6 large Egg Whites
• 4 tbsp Sugar
• ½ tsp Cream of Tartat
• 90g Salted butter (melted)
• 2 tbsp Water
• 2 tbsp Oil
• 1 tsp Gelatine dissolved in 1 tbsp warm water
• 1 cup Cold Heavy Whipping Cream
• ¼ cup Confectioners
• Simple Syrup: ¼ cup Granulated Sugar, ¼ cup Water