Juanita'S Plantain Cake Recipe

Name: Juanita'S Plantain Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Juanita'S Plantain Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Juanita'S Plantain Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions