Bananas Foster Trifle

Preheat oven to 325°. In a medium bowl, whisk together flour and ¾ cup sugar.  In the bowl of a stand mixer, combine egg whites, cream of tartar, vanilla, and salt, and whisk until foamy, about 2 minutes. Slowly add in remaining ¾ cup of sugar and whisk until soft, shiny peaks form, about 5 to 6 minutes.   In 4 additions, slowly fold in flour mixture to whipped egg whites. Continue gently until all flour mixture is incorporated. Pour batter into tube pan and bake until golden and a toothpick inserted into the middle comes out clean, about 35 minutes. Remove from oven, let cool for 5 minutes.  While cake is still warm, poke cake all over with the handle of a wooden spoon. Pour spiced rum syrup over the cake and let sit while cake cools for 15 minutes. Use an offset spatula to release the cake from the sides of the pan. Invert cake onto wire rack and let cool until ready to use. In a medium sauce pan, combine dark brown sugar, spiced rum, and cinnamon stick and bring to a boil. Lower to a simmer and cook until sugar has dissolved completely and has the consistency of syrup, about 5 minutes. Stir in salt, remove from heat, and discard cinnamon stick.  In a large sauté pan over medium high heat, melt 6 tablespoons of butter. Add dark brown sugar and gently swirl the pan to combine.  Once bubbling, about 2 minutes, add banana slices. Lower heat to medium and cook until banana begins to caramelize, about 2 to 3 minutes. Work in batches if needed. Carefully remove caramelized bananas to a sheet tray and continue until all bananas are caramelized.  Once all bananas are removed from pan, carefully add in remaining 2 tablespoons of butter, swirl the pan, and add spiced rum, cinnamon stick, and pinch of salt. Continue to swirl the pan until the caramel sauce comes together, about 1 minute. Discard cinnamon stick before using. Hold over low heat if needed.  In the bowl of a stand mixer, whisk chilled heavy whipping cream on low for 5 minutes, until cream begins to slightly thicken. Slowly add sugar, vanilla, and salt. Increase the speed of mixer and whisk until stiff peaks form, about 2 minutes. Fold in 2 oz spiced rum. Set aside until ready to build. When ready to build, cut angel food cake into 1” cubes. (This will give you 12 cups angel food cake.) In a 3-quart trifle dish, add 4 cups cubed angel food cake, 1/3 rum whipped cream, 12 pieces of caramelized bananas. Repeat 2 more times, ending with the most beautiful bananas placed on top.  Drizzle with reserved caramel sauce and chill for up to 8 hours or serve immediately.