- 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
- 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.
- Preheat oven to 300 degrees F (150 degrees C). Heavily grease a 9×13-inch cake pan.
- 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.
- Sift flour, baking powder, and salt together in a bowl. Gradually mix flour mixture into egg mixture until batter is just mixed.
- 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.
- Place pan on the middle rack of preheated oven and bake until the center starts to firm up, 40 to 50 minutes.