Cinnamon Roll with Banana and Caramel Filling

First, prepare the caramel filling

Hydrate the gelatin in cold water

In a saucepan, combine half of the heavy cream with the flour, cinnamon stick, and orange rind

Heat until it's warm

Strain through a sieve and add the hydrated gelatin

Stir until dissolved

Add the ground cinnamon and let it cool

Beat the remaining heavy cream until stiff peaks form and mix it into the gelatin mixture

Place the mixture in a bowl that fits inside the ring mold of the angel food cake pan and refrigerate until set

Meanwhile, preheat the oven to 170°C (moderate)

In a blender, beat the egg whites until fluffy

Add the flour, potato starch, banana flour, melted butter, and grated orange zest

Beat for a few minutes more, then add the cornstarch, all-purpose flour, and banana slices

Beat until well combined

Grease an angel food cake pan with 25 centimeters in diameter and dust it with laminated banana slices

Pour the batter into the prepared pan and bake for 45 minutes or until golden brown

Let it cool, then loosen the cake from the pan using a sharp knife without a point

Flip it onto a plate

Place the caramel filling in the center and serve.