Pianono (Filipino Sponge Cake Roll)

sliced Filipino jelly roll on a white plate.

4.23 from 27 votes

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 Time10

Cook Time20

Total Time30

Course: Baked Goods, Snack

Cuisine: Filipino

Servings: Servings

Calories: 173kcal

Author: Lalaine Manalo

Ingredients

5 pieces eggs
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 stick margarine, softened
2 tablespoons granulated sugar

US Customary - Metric

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

Eggs are easier to separate when cold, but allow the egg whites to reach room temperature before whisking to create more volume.
Use eggs that are fresh if possible, they might not create as much volume as older (3-5 day-old) eggs, but they make a more stable meringue.
Make sure there is not a speck of grease, fat, or even a smear of yolk in the whites, which will prevent them from foaming properly.
For best results, use clean, grease-free bowls and whisk attachments. Use glass or metal bowls, as plastic can have a greasy film that will keep the whites from whipping up to full volume.
Avoid using high speed while whisking or beating the whites. As it incorporates more air and creates larger bubbles, it tends to deflate the meringue during or after baking.

Nutrition