Instructions

1. Preheat the oven to 325F.

2. Wash and dry banana leaf. Cut into 8-inch lengths and trim off the hard, woody edges. Gently heat the pieces of leaves over a medium flame for a few seconds (not directly touching the heat source) until pliable. They will start to change color and become shiny once warmed through.

3. Grease an 8-inch square baking pan with cooking spray, then line with parchment followed by the banana leaves, overlapping them as needed to cover any gaps, leaving about a 4-inch overhang on all sides. Banana leaves curl up when they’re heated, so to prevent them from curling into the batter, tuck the overhanging edges of the banana leaves up and under the pan. Place the pan on a rimmed baking sheet to keep the leaves in place.

4. In a medium bowl, whisk together the flour, rice flour, baking powder, and kosher salt.

5. Separate the eggs by placing the whites into a medium bowl and the yolks into a larger bowl. To the egg whites add the cream of tartar. Using an electric hand or stand mixer, beat until soft peaks form.

6. To the bowl with yolks, add the sugar and beat with an electric mixer until the mixture is thickened, looks pale yellow, and ribbons fall from the beaters.

7. Mix in the vanilla and milk, then gently mix in the dry ingredients at low speed until just combined. Fold in the egg whites.

8. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let the cake cool completely.

9. In a medium bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, and vanilla.

10. Once the cake is completely cool, poke holes all over and pour the milk mixture all over top. Cover and chill for at least 4 hours or overnight.

11. When ready to serve, use an electric mixer to beat together the heavy cream, mascarpone, sugar, and vanilla bean paste until thick and spreadable. Spread whipped cream over top of the cake. Decorate with fresh strawberries and edible flowers.