juanita's plantain cake

juanita's plantain cake
  • 1 cup oil for frying, or as needed
  • 3 ripe plantains - peeled, halved, and each half cut into 3 to 4 pieces
  • 6 eggs, separated
  • 1 cup white sugar
  • 1 tablespoon white sugar
  • 1 splash vanilla extract, or to taste
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 6 ounces queso fresco, crumbled


  1. Heat about 1/2 inch of oil in a large, heavy skillet over medium-high heat; fry plantains until beginning to brown on both sides, 5 to 7 minutes. Transfer to a paper towel-lined plate to cool completely, at least 10 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C). Heavily grease a 9x13-inch cake pan.
  3. Beat egg whites in a bowl using an electric mixer until stiff peaks form. Slowly add 1 cup plus 1 tablespoon white sugar; beat on high until completely smooth and thickened. Add vanilla extract and mix well. Add egg yolks, 1 at a time, and beat until completely smooth again.
  4. Sift flour, baking powder, and salt together in a bowl. Gradually mix flour mixture into egg mixture until batter is just mixed.
  5. Spread 1/2 of the batter into the bottom of prepared cake pan. Place cooled plantains in an even layer on top of batter; top with enough queso fresco to lightly coat. Add 1 more layer plantain and cover with remaining batter, carefully working out any air bubbles with a spatula.
  6. Place pan on the middle rack of preheated oven and bake until the center starts to firm up, 40 to 50 minutes.

07/01/2019
juanita's plantain cake, recipe PT15M PT1H 5 455 calories

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