PIANONO (FILIPINO SPONGE CAKE ROLL)

PIANONO (FILIPINO SPONGE CAKE ROLL)
April 24, 2018

Pianono with soft, pillowy sponge cake and creamy margarine and sugar filling. This Filipino-style jelly roll is mildly sweet and the perfect accompaniment to tea or coffee.

Filipino Pianono made with sponge cake and creamy filling of margarine and sugar mixture

Hi! this is Jacky and this time we are making Pianono!

WHAT IS FILIPINO PIANONO?
Similar to its Spanish and South American counterparts wherein bread or pastry dough is rolled around various fillings; the Filipino-style Pianono is a type of jelly roll consisting of a soft, pillowy sponge cake wrapped around a mixture of margarine and sugar.

This Philippine version is often adapted to include local flavors such as ube, mango, and mocha.

This Filipino sponge cake roll is probably the most unpretentious cake you can make. Aside from the simple filling of margarine and sugar, the original Pianono recipe requires only four ingredients, and that would be the eggs, flour, sugar, and milk.

We are, however, taking things up a notch with a splash of vanilla extract added to the batter and a dusting of powdered sugar as a final touch.

Now, you might be wondering why I added cornstarch to the list. The answer to that is because we want our Pianono to be soft and airy like it should be. Think of Mamon, and that should give you an idea of what texture we are aiming for.

Based on my own experience in baking cakes, the key to having a very light cake is to use cake flour instead of plain all-purpose flour. But since cake flour is not a pantry staple and I have cornstarch on hand more often than not, I’ve resorted to making my cake flour by substituting a part of the all-purpose with cornstarch.

For those who are familiar with sponge cake recipes, you would have guessed that this recipe for Pianono involves making a meringue. I know, I know, some find the process of meringue a bit daunting but rest assured that there is nothing to be afraid of, especially if you
follow the tips below.

HOW TO MAKE MERINGUE:
Separate the egg yolks from the whites while it is cold, it is easier. 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 of fat or even a smear of yolk in the whites as this can cause your meringue to deflate.
Avoid using high speed while whisking or beating the whites. It will make the work faster, but as it incorporates more air and creates larger bubbles, it tends to deflate the meringue during or after baking.

STAGES OF WHIPPING EGG WHITES:
As a guideline, here are visual examples of each step.

Frothy Stage-mixture is foamy and cloudy liquid with large bubbles

Soft Peaks Stage-peaks begin to form when beaters are pulled from the foam but are too soft to hold shape.

Stiff Peaks Stage-mixture is glossy, thick and very stiff; peaks hold up straight without collapsing.

This classic Filipino sponge cake roll needs to be on your baking list ASAP! Soft, pillowy and with the light touch of sweetness, it makes the perfect snack or dessert. You’ll love a slice (or two) with your afternoon tea or coffee.

Start baking now!