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1
In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
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2
When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
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3
Transfer the plantains to a double thickness of paper towels to drain.
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4
In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
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5
In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
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6
In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
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7
Preheat the oven to 350 degrees F.
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8
Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
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9
Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
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10
Cover with a layer of plantains--using about one third of the slices.
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11
Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
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12
Repeat the layers two more times, ending with the egg mixture.
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13
Dot with the last tablespoon of butter and place in the middle of the oven.
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14
Bake for 35 minutes.
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15
Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
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16
Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
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17
Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
