Pianono Recipe
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5.0
6 reviews
Excellent
Pianono Recipe
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Soft and fluffy Pianono with a mouthwatering sweetness that melts in your mouth with every bite. This delightful treat pairs perfectly with a hot cup of coffee or tea, making it an ideal choice for breakfast, a midday snack, or a delicious dessert.
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Ingredients
DRY INGREDIENTS:
- ¾ cup cake flour 90 grams
- ¾ teaspoon baking powder
- ¼ cup caster sugar
- salt to taste
WET INGREDIENTS
- 7 pcs egg yolks from medium eggs room temperature
- 1 teaspoon vanilla extract optional
- ¼ cup water or milk
- ¼ cup oil vegetable, sunflower, canola or corn oil
for the MERINGUE
- 5 pcs egg whites from medium eggs room temperature
- ½ teaspoon cream of tartar optional- or vinegar
- ¼ cup caster sugar
for the FILLING
- 1 tick margarine softened at room temperature
- 2-3 tablespoons granulated sugar
- caster sugar for dusting
Instructions
- Line the bottom of a 10x14-inch jelly-roll pan with a parchment paper.
- Sift together the cake flour and baking powder 2-3 times. Set aside.
- Preheat oven to 170C/325F.
- In a large bowl, cream the egg yolks, pinch of salt, vanilla extract ,and ¼ cup sugar using an electric mixer until it becomes paler and thick and has increased in volume (about 3 minutes).
- In a large bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy. Add the cream of tartar and beat until soft peaks form. Gradually add ¼ cup of the caster sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating until stiff glossy peaks are formed.
- Sift in the dry ingredients to the bowl of creamed eggyolk mixture and add water and oil then beat/whisk until smooth.
- Take about ¼ of the meringue and mix/whisk it to the batter to lighten the batter texture. Fold in the rest of the meringue to the batter. Fold just until no more white streaks or lumps are visible. Do not overfold or it will deflate the meringue.
- Pour the batter into the middle of the prepared pan. Using a angled spatula or bench scraper, gently even out the batter ito the pan. Tap the pan against the counter several times to make it more even and to release trapped air.
- Place the pan on the oven pan and pour hot water about an inch high. Position it on the middle rack of the preheated oven and bake for about 20-30 minutes or until the top of the cake is slightly brown.
- Remove the pan from the oven. Run a small thin knife around the edges to loosen the cake from the pan. Gently tap it against the counter 2-3 times.
- Invert the pan into a cooling rack and carefully lift the pan. Gently peel off the parchment paper. Sprinkle granulated sugar all over the cake and let the it cool down completely.
- Place a parchment paper on top of it and a flat sheet the invert cake onto it, the darker-side up.
- You may cut the edges if they are uneven. Cut one of the long sides diagonally, in a downward slope. On the other side, make three long shallow cuts (half centimeter deep) about half-inch thick in between cuts.
- Spread softened margarine on top of cake and sprinkle with granulated sugar over it. Lift the parchment paper from the side with the shallow cuts to start to roll and push it until the cake is completely rolled. Pull the paper together tightly and wrap it around the roll. Let it stand for a few minutes.
- Unwrap and cut into 1-inch thick slices to serve.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
6mg
(2%)
Sodium
84mg
(4%)
Potassium
56mg
(2%)
Fiber
0.2g
(1%)
Sugar
10g
(20%)
Vitamin A
319IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
15mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 84mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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