Home Cook Together. Celebrate Life.

Pionono

Serves 8 Pastry vegetarian, Breads & Pastry

Pionono

Pionono is an Argentinian delight, a versatile thin sponge cake that can be rolled with either sweet or savory fillings. The sweet version, often filled with luscious dulce de leche, is a staple at birthday celebrations across many households, serving as a festive log that brings joy to the table.

The savory variation typically wraps around ham and cheese, offering a satisfying contrast to its sweet counterpart. Whether enjoyed as a dessert or a snack, Pionono captures the essence of Argentine gatherings with its simple yet delightful flavors.

Ingredients

  • 4eggs
  • 100 g (3.5 oz)sugar
  • 100 g (3.5 oz)flour
  • dulce de lecheto fill
  • powdered sugarto dust

Method

  1. Preheat your oven to 180°C (350°F). In a large mixing bowl, crack 4 eggs and add 100 g (3.5 oz) of sugar. Using an electric mixer, beat the mixture on high speed until it becomes thick, pale, and forms ribbons when the beaters are lifted. This should take several minutes, and the volume should have noticeably increased.
  2. Sift 100 g (3.5 oz) of flour over the egg mixture. Gently fold the flour into the eggs using a spatula, being careful not to deflate the batter. Use a gentle, sweeping motion from the bottom of the bowl upwards to ensure the flour is evenly incorporated without losing the airiness.
  3. Line a baking tray with parchment paper. Pour the batter onto the tray and spread it evenly using an offset spatula, ensuring it reaches all corners. The batter should be about 1 cm (0.4 inches) thick, providing an even base for the pionono.
  4. Place the tray in the preheated oven and bake for about 10 minutes. The sponge is ready when it is lightly golden and springs back when gently pressed with a fingertip. It should have a light, airy texture without any wet spots.
  5. While the sponge is still warm, carefully turn it out onto a clean kitchen cloth. Peel off the parchment paper gently. Spread a generous layer of dulce de leche over the surface of the sponge, leaving a small border around the edges to prevent overflow when rolling.
  6. Starting from one of the shorter sides, use the cloth to help you roll the sponge tightly into a log. The warmth of the sponge will help it roll without cracking. Once rolled, let it cool seam-side down to maintain its shape.
  7. Once the pionono is completely cool, dust the top with powdered sugar using a fine sieve. This adds a decorative touch and a hint of sweetness.
  8. Using a sharp knife, slice the pionono into even pieces, revealing the beautiful spiral of sponge and dulce de leche. Serve and enjoy the delightful combination of soft sponge and creamy filling.