Adapted from Marian Blazes • Serves: 6 • Time: 30 minutes
A sweet, jelly roll cake, pionono is typically filled with dulce de leche, though the spread can easily be replaced with fruit preserves, then topped with whipped cream.
- ½ cup all-purpose flour
- ¼ cup almond flour or ¼ cup additional all purpose flour
- 1 tsp. baking powder
- Pinch of salt
- 4 eggs, separated
- ¾ cup sugar
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- Confectioner’s sugar, for dusting
- ¾ cup dulce de leche
- ½ cup unsweetened whipped cream, preferably homemade
1. Preheat the oven to 350°F. Line a 11-inch x 17-inch jelly roll pan with wax paper.
2. In a medium bowl, combine both flours, the baking powder, and salt. In another medium bowl, beat the eggs until soft peaks form. Add ¼ cup of the sugar and continue to beat until stiff peaks form.
3. In a large bowl, beat the egg yolks with the remaining ½ cup sugar until pale yellow and tripled in volume, about 5 minutes. Add the vanilla and almond extracts. Carefully stir in the dry ingredients into the egg yolk mixture until just blended, then carefully fold in the egg whites, one half at a time. Transfer the batter to the prepared jelly roll pan and spread evenly with a spatula.
4. Bake until golden and a knife inserted into the middle of the cake comes out clean, about 8 to 10 minutes. Do not overbake, as the cake will become difficult to roll.
5. While still hot, carefully transfer the cake out from the jelly roll pan onto a clean dish cloth dusted with confectioner’s sugar. Dust the top with more confectioner’s sugar, then roll the cake and dish towel into a cylinder and let cool.
6. Whisk together the dulce de leche and whipped cream. Unroll the cake and spread an even layer of the dulce de leche mixture over the entire surface. Roll the cake tightly again, making sure not to crack the cake. Wrap with the dish cloth or plastic wrap and chill for 1 to 2 hours before serving.
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