Eggs: 1
Sugar: 25g
10g vanilla extract
Separate egg yolks from egg whites. Add sugar, vegetable oil, milk, and cake flour to the egg yolks. Mix until well combined. Whip the egg whites, adding 40g powdered sugar in three separate portions. Place 4g cocoa powder and 8g cocoa powder into two separate bowls. Add approximately one spoonful of the egg yolk mixture and three spoonfuls of the egg white foam to each cocoa powder bowl. Stir until well combined. On parchment paper, first use the lighter cocoa powder mixture to draw leopard spots. Then use the darker cocoa powder mixture to complete the leopard pattern. Bake in a preheated oven at 180°C for 1 minute. Mix the remaining egg yolk mixture and egg white foam together.10. After baking, remove from the oven and let it cool for one to two minutes. Remove the parchment paper and cut into small pieces. 11. Place the banana in a bowl and mash it with a fork. Add eggs, sugar, cornstarch, milk, and vanilla extract, and stir until well combined. 12. Transfer the mixture to a pot and cook over medium heat. Once the banana cream sauce begins to thicken, add the cocoa powder sauce left over from making the leopard pattern. Continue stirring until the mixture becomes very thick. 13. Lay a piece of plastic wrap on the bottom, place the cake on top, and spread some chocolate banana cream sauce in the middle. Roll it up together with the plastic wrap. 14. Refrigerate for about 20 minutes before serving.
