Pionono Recipe 455

PIANONO (FILIPINO SPONGE CAKE ROLL)

Steps:

• Separate egg yolks from egg whites.
• 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 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.
• 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.
• Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
• 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 cake with softened margarine and sprinkle with granulated sugar and re-roll.
• Cut into 1-inch thick slices to serve.