Pianono (Filipino Sponge Cake Roll)
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 Servings
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Calories
173 kcal
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Course
Snacks, Baked Goods
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Cuisine
Filipino
Pianono (Filipino Sponge Cake Roll)
Description
Pianono (Filipino Sponge Cake Roll) begins with separating egg yolks and whites to create a light batter. Egg yolks are creamed with sugar, milk, and vanilla for flavor and moisture. A sifted mixture of flour, cornstarch, and baking powder is added for structure while maintaining the cake's softness. Separately, egg whites are beaten with cream of tartar and sugar to form a stable meringue, then gently folded into the batter. This technique produces an airy texture.
The batter is poured into a large shallow pan lined with parchment and baked at 375°F until the cake is golden, forming a thin, tender layer. After baking, it's gently loosened from the pan edges to prevent tearing when rolled. The filling of softened margarine and sugar spreads a creamy and slightly sweet contrast to the delicate cake. Once filled, the cake is rolled tightly to hold shape and present a classic spiral pattern when sliced.
This cake is light and moist enough to serve as a snack or dessert. It pairs well with tea or coffee and can be enjoyed plain or with additional spreads if desired. The gelatinous yet tender consistency comes from precise folding of meringue and careful baking to avoid dryness.
Ingredients
- 5 pieces egg
- ½ teaspoon cream of tartar optional
- ½ cup granulated sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup flour
- 2 tablespoons cornstarch
- 1 ½ teaspoon baking powder
- 3 tablespoons powdered sugar
FILLING
- 1 tick margarine softened
- 2 tablespoons granulated sugar
Instructions
- Separate egg yolks from egg whites.
- In a large bowl, cream together the egg yolks, the remaining ¼ cup sugar, milk, and vanilla extract until it becomes light in texture and color.
- Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
- In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
- Sprinkle the cream of tartar on top and continue beating until soft peaks form.
- Gradually add ¼ cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
- Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
- Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
- Bake in a 375 F oven for about 15 minutes or until the cake is golden.
- Remove from the oven and loosen the edges of the cake. Transfer the cake including the wax paper to a rack and allow to cool.
- Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
- Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.
- Once the cake has cooled, gently unroll and spread the cake with softened margarine and sprinkle with granulated sugar.
- Beginning with the narrow side, re-roll the cake tightly. Cut into 1-inch thick slices to serve.
Notes
- Use room temperature egg whites for better volume and freshly separated eggs for stable meringue.
- Ensure no fat or egg yolk contaminates the whites to allow proper whipping.
- Use clean glass or metal bowls to avoid greasy residues that hinder meringue formation.
- Beat the egg whites gradually, adding sugar slowly to achieve stiff, glossy peaks without over-beating.
- Gently fold egg whites into the yolk batter to maintain airiness and avoid deflating the mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 120mg | 5% |
| Potassium | 119mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 450IU | 9% |
| Calcium | 46mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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