A delicious cake my Venezuelan friend showed me how to make. It's made with ripe plantains and is light and fluffy but sweet. You're even allowed to slice into it when it's warm. Bonus!
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
281 Calories
Recipe Instructions
Step 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.
Step 2
Preheat oven to 300 degrees F (150 degrees C). Heavily grease a 9x13-inch cake pan.
Step 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.
Step 4
Sift flour, baking powder, and salt together in a bowl. Gradually mix flour mixture into egg mixture until batter is just mixed.
Step 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.
Step 6
Place pan on the middle rack of preheated oven and bake until the center starts to firm up, 40 to 50 minutes.
Ingredients
1 cup white sugar
1 teaspoon baking powder
1 cup all-purpose flour
1 tablespoon white sugar
1 pinch salt
6 eggs, separated
1 cup oil for frying, or as needed
3 ripe plantains - peeled, halved, and each half cut into 3 to 4 pieces
