Pianono (Filipino Sponge Cake Roll)
Filipino Pianono is a sponge cake roll made with creamy margarine filling. It's soft, fluffy, and delicious for breakfast or midday snacks. Perfect with coffee or tea!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 pieces eggs
- 1/2 teaspoon cream of tartar (optional)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoon baking powder
- 3 tablespoons powdered sugar
- 1 stick margarine, softened
- 2 tablespoons granulated sugar
Instructions
- 1
Separate egg yolks from egg whites.
- 2
In a large bowl, cream together the egg yolks, the remaining 1/4 cup sugar, milk, and vanilla extract until it becomes light in texture and color.
- 3
Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
- 4
In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
- 5
Sprinkle the cream of tartar on top and continue beating until soft peaks form.
- 6
Gradually add 1/4 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.
- 7
Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
- 8
Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
- 9
Bake in a 375 F oven for about 15 minutes or until the cake is golden.
- 10
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.
- 11
Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
- 12
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.
- 13
Once the cake has cooled, gently unroll and spread the cake with softened margarine and sprinkle with granulated sugar.
- 14
Beginning with the narrow side, re-roll the cake tightly. Cut into 1-inch thick slices to serve.