We all love cake around here, which is why this Pianono recipe is going to leave everyone happy. This recipe is for the popular Filipino sponge cake roll, which the photos make my mouth water!
This cake has a soft, pillowy-like sponge cake, which no one ever complains about eating. To add to it, it has a creamy margarine and sugar filling, which will get everyone bouncing off the walls with a sugar rush! This Filipino cake is mildly sweet and have a slice with some tea or coffee and you have the perfect combination!
Check out the Pianono recipe here!
- 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
- To start, separate the egg yolks from the egg whites.
- Using a bowl, beat the egg whites using a mixer until frothy, about 1 minute.
- Then sprinkle the cream of tartar on top and continue beating until soft peaks form.
- Now add in 1/4 cup of the granulated sugar, one tablespoon at a time, while beating the entire time. When you have all of the sugar added in, turn the speed up to medium on the mixer and beat it until it forms stiff, glossy peaks.
- Now mix together the egg yolks in a large bowl. Then add in the remaining 1/4 cup sugar, milk and vanilla extract until it becomes light in texture and color.
- Then take the flour, cornstarch and baking powder and sift it.
- Once done, add it into the egg yolk mixture and mix well.
- Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
- Now pour the batter into a 15x10x1 inch pan that you lined with wax or parchment paper.
- Put cake in oven and bake at 340 degrees F for about 20 to 25 minutes or until cake is golden.
- Once golden, remove the cake from the oven and loosen the edges of the cake.
- Now transfer the cake, including the wax paper, to a cooling rack and let the cake cool.
- When it’s cool enough to handle, trim about 1/4 inch of the hard crust on the long sides of the cake.
- 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.
Source: Kawaling Pinoy