Pianono

Pianono is a light and fluffy sponge roll cake popular in the Philippines and some Latin American countries. The cake is made from a soft sponge cake rolled with a sweet filling, often butter and sugar, jam, or custard. The texture is tender and airy, making it a delightful snack or dessert.

In the Philippine version, the rolled cake is typically brushed with margarine or butter and sprinkled with granulated sugar, giving it a slightly crisp and sweet exterior. It is often enjoyed with coffee or tea and is a staple treat for gatherings or as an afternoon snack.

Ingredients for Pianono:

For the Sponge Cake:

- 4 large eggs (separate whites and yolks)

- 1/2 cup (100 g) granulated sugar

- 1/2 tsp vanilla extract

- 1/2 cup (60 g) all-purpose flour

- 1/2 tsp baking powder

- 1/4 tsp salt

For the Filling:

- 1/4 cup (60 g) unsalted butter or margarine, softened

- 1/4 cup (50 g) granulated sugar

How to make Pianono:

*Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

2. Whip Egg Whites: In a clean mixing bowl, beat the egg whites until frothy. Gradually add half of the sugar (1/4 cup) and continue beating until stiff peaks form.

3. Mix Egg Yolks: In a separate bowl, beat the egg yolks, the remaining sugar (1/4 cup), and vanilla extract until pale and thick.

4. Combine: Gently fold the beaten egg whites into the yolk mixture in batches, taking care not to deflate the batter.

5. Add Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

*Bake the Sponge Cake:

1. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.

2. Bake: Bake for 10–12 minutes, or until the cake is set and springs back when lightly touched.

3. Cool: Remove the cake from the oven and let it cool for 1–2 minutes. Carefully turn it out onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper.

*Roll the Cake:

1. Roll Warm Cake: While the cake is still warm, gently roll it with the towel (starting from a short side) to form a log. Let it cool completely while rolled.

*Add the Filling:

1. Unroll the Cake: Once cooled, carefully unroll the cake. Spread the softened butter or margarine evenly over the surface, then sprinkle with granulated sugar.

2. Re-roll: Re-roll the cake tightly without the towel.

*Serve:

Cut into slices and serve as a snack or dessert. Store leftovers in an airtight container at room temperature for up to 2 days.