Banana Chiffon Cake

1. Advance Preparation: Preheat oven to 170°C. Sift cake flour for the cake. Mash the banana for the cake into a paste using a fork. Make the meringue. Mix the egg whites in a bowl with a hand mixer until foamy. Gradually add sugar and mix, about 1/3 of the amount at a time. For whipped cream, mix heavy cream and granulated sugar until it holds a stiff peak, and transfer it to a piping bag. Microwave 100ml of heavy cream for the caramel sauce for about 30 seconds. Sauté the banana. Peel the banana and slice in 1/2 crosswise and then lengthwise. Coat both sides of each slice with granulated sugar.
2. In a frying pan, melt butter and caramelize the banana slices until golden brown.
3. In a bowl, whisk egg yolks and brown sugar.
4. Mix in refined sesame oil, milk, banana paste, and cake flour (in this order). Whisk well after each addition.
5. Add and mix 1/3 of the meringue.
6. Add and fold in the rest of the meringue with a rubber spatula.
7. Pour the batter into the chiffon cake tube pan and bake for 20 minutes at 170°C.
8. Lower the heat to 160°C and bake for another 15 minutes.
9. Take the tube pan out of the oven and place it upside down.
10. Let it cool.
11. While the cake is cooling down, combine granulated sugar and water in a small saucepan over medium heat to make caramel sauce.
12. When it starts to change color, lower the heat. Once it turns deep amber, add the warm 100ml of heavy cream.
13. When it cools down, mix in the remaining 50ml of heavy cream.
14. Remove the chiffon cake from the tube pan and pipe whipped cream cream in the center.
15. Pour the caramel sauce over the cake and garnish with sliced almonds, pecans, and mint leaves.
16. Cut a slice and serve with sautéed bananas and whipped cream.
17. Sift powdered sugar over the top and enjoy!