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1
Run a knife around edges of angel cake and turn it out onto a work surface.
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2
With a large serrated knife, cut cake horizontally into three equal layers, reserving top layer for another use or slicing it to grill along with panini.
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3
Place middle cake layer on a piece of foil large enough to hold it.
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4
Peel bananas, leaving them lying in peel for ease of handling and slice thinly on bias.
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5
Pick up one banana with both hands, holding slices together, and place on cake, spreading slices to cover half of cake ring.
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6
Repeat with other banana so you have a cake ring topped with a ring of bananas.
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7
Sprinkle with dessert wine, if using, and top with bottom cake layer.
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8
Use foil to cover the outside of a very heavy skillet, such as cast iron or enameled cast iron with a heat-proof handle.
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9
This will protect it from soot.
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10
Place skillet on grill and allow to heat on medium-high.
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11
When it's hot, add two tablespoons of the butter, spreading it with a spatula to coat skillet as it melts.
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12
Using your hands or two spatulas, carefully lift banana-filled panini into skillet.
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13
Use spatula to press edges firmly to give panini a uniform edge and re-adhere ragged pieces.
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14
Put a second heavy, heat-proof skillet on top of cake and press firmly to compact panini.
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15
Close grill and let panini toast on medium to medium-high until golden brown and crisp.
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16
Check periodically by lifting the edge with a spatula.
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17
Depending on how hot your grill is and how heavy the skillet, the butter can start to burn.
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18
With two spatulas, remove panini to foil piece and melt the rest of the butter in skillet, spreading it around with spatula to coat skillet evenly.
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19
Turn untoasted side of panini into skillet and return heavy skillet to the top, pressing again to compact.
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20
Toast until crisp and golden and bananas are soft - about another 10 minutes.
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21
Remove panini to a serving plate and serve in slices or on a bed of fresh seasonal fruit, if desired.
