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What is Pionono?
They are basic sponge cakes filled and rolled into a cylinder shape before being decorated to make them more attractive. Sweet and savory piononos are made with the same sponge cake.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Eggs: The eggs are the only leavening ingredient in the cake and give rise to the cake.
- White sugar: It provides sweetness and structure.
- All-purpose Flour: This recipe uses all-purpose flour that has been sifted 2× to create a tenderness, but you can use cake flour if you desire.
- Honey: It gives flexibility to the pionono, which's important when you roll it so it doesn't break apart.
- Pure vanilla extract: Enhances the flavor of the cake.
- Kosher salt: For flavor.
- Dulce de Leche: If Dulce the Leche isn't your favorite, choose other fillings such as Guava Preserve, Raspberry Preserve, Nutella Spread, etc.
Tools you'll need
- Stand Mixer or Hand Mixer
- 13''x 18''x 1'' inch sheet pan
- Silicone Spatula
- Mitten Oven
- Dry Measuring Cups
- Icing Knife Sets
How to Make Pionono
Note: The full instructions are provided in the recipe card below.
For the Cake Roll: Preheat the oven to 375 degrees F. Grease a 13''x 18''x 1'' inch sheet pan with cooking spray with flour. Line the bottom of the pan with parchment paper and grease with cooking spray with flour again; set the pan in the refrigerator until needed.
In a bowl, sift the flour; set aside. Beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and thick (enough to hold a pattern in the wake of the whisk) for 10 minutes.
Reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.
To Bake the Pionono: Bake the cake roll until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
While the cake roll is still hot, sift a thin layer of confectioner sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
Lay a clean kitchen towel over the cake and flip the sheet pan onto a work surface. Gently peel off the parchment. Then, gently roll the still-warm cake roll and the towel together, starting at one of the short ends. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts if needed. Allow the rolled-up cake to cool completely. Microwave dulce de leche in a small bowl until thick, pourable consistency.
How to Assemble Pionono
Microwave dulce de leche in a small bowl until it is a thick, pourable consistency. Gently unroll the cake and spread the Dulce de Leche evenly over the cake using an offset spatula, leaving about a ¼-inch border. Re-roll the cake this time without the towel, place it on a seam-side-down platter, spread the cake's top, sides, and ends with more Dulce de Leche, and press unsweetened shredded coconut all over the surface. To serve, slice the cake to form spirals. Serve with coffee if desired. Enjoy!😋☕
Substitutions
- Sugar: You can use granulated sugar instead of white sugar, such as brown or coconut sugar. You can also use liquid sweeteners like maple syrup or agave nectar, but you'll need to adjust the recipe to compensate for the added liquid.
- Flour: You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version. You can also use almond flour or coconut flour, but again, you'll need to adjust the recipe to compensate for the different textures.
- Honey: If you don't have honey, use corn syrup, agave nectar, or maple syrup instead.
- Vanilla extract: You can use other flavoring, such as almond or lemon zest, instead of vanilla extracts.
- Dulce de leche: If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk over low heat until it turns caramel-colored and thick. Alternatively, you can use another filling you choose, such as whipped cream, jam, or Nutella.
Variations
- Fruit-Filled Pionono: Layer your favorite fruit jam or preserves over the dulce de leche filling before rolling the cake. You could also add fresh sliced fruit like strawberries or bananas.
- Nutella Pionono: Replace the dulce de leche with Nutella or another chocolate hazelnut spread for a decadent twist on the classic recipe.
- Coconut Pionono: Add ½ cup (50 grams) of shredded coconut to the batter for a tropical twist. You could also sprinkle extra coconut on top of the dulce de leche filling before rolling.
- Espresso Pionono: Add 1 tablespoon (6 grams) of instant espresso powder to the batter for a subtle coffee flavor. You could also sprinkle espresso powder over the dulce de leche filling before rolling.
- Cream Cheese Pionono: Mix 8 ounces (225 grams) of softened cream cheese with ¼ cup (30 grams) of powdered sugar and 1 teaspoon (5 ml) of vanilla extract. Spread the cream cheese mixture over the cake before adding the dulce de leche filling and rolling.
How to Serve
To serve the Pionono, cut it into slices using a sharp knife. You can serve it as is or add a whipped cream, fresh fruit, or powdered sugar for extra sweetness. The Pionono is best served chilled, so it's recommended to refrigerate it for at least 30 minutes before serving to allow the filling to set. It can be stored in an airtight container in the refrigerator for up to 3 days. Pionono is a delicious and versatile dessert that can be enjoyed any time of year and for any occasion. Whether serving it at a family gathering or a dinner party, it will impress your guests with its soft, spongey texture and sweet filling.
How to Store & Re-Heat
To store leftover Pionono de Dulce de Leche, wrap it tightly in plastic or aluminum foil to prevent drying and place it in the refrigerator. It's best consumed within 2-3 days to maintain its freshness. For reheating, warm individual slices in the microwave for 10-15 seconds to soften the dulce de leche filling and make it slightly gooey. Be cautious not to overheat, as it may cause the cake to become too soft or lose its shape. Enjoy your reheated Pionono de Dulce de Leche!
Make-Ahead
You can prepare the Pionono de Dulce de Leche ahead of time by following the recipe to assemble it with the Dulce de Leche filling. Once rolled and formed, cover it and store it in the refrigerator for up to 24 hours before serving. This allows the flavors to meld, and it's a convenient way to prepare a delicious dessert in advance for special occasions.
How to Freeze
To freeze Pionono de Dulce de Leche, wrap it tightly in plastic or aluminum foil or in an airtight container. Ensure it's well-wrapped to prevent freezer burn. It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving. Freezing may slightly alter the texture, so keep that in mind.
Tips for Making The Best Pionono de Dulce de Leche
- Honey: Adding Honey to Pionono is a must in this recipe as it gives flexibility to the pionono, which's important when you roll it so it doesn't break apart.
- Baking Multiple Piononos: When baking multiple pionono at once, it is important to stack them to maintain humidity.
- Three critical things you shouldn't: When making Pionono, it is important never to add the flour quickly, over-mix it, or hit the baking sheet with the batter in, or you will lose all the air.
- Do not overcook: Overcooking the cake will cause it to crack when rolled.
- Don't underbeat: Beaten the eggs to help the cake rise.
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Aerate: Be sure to beat the egg mixture for 10 minutes.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then leveling it with a knife or using the weight measurements. ( I use a 240 ml Dry Measuring cup)
FAQ
Why does my Pionono crack?
When making Pionono, adding honey is essential because it gives the pionono flexibility, which is necessary when rolling it to prevent it from breaking apart or cracking. Also, do not overcook the pionono; otherwise, when rolled, it will crack.
Is Dulce de Leche Caramel?
The main distinction between Dulce de Leche and Caramel is that Dulce de Leche is made by adding sugar to milk and cooking until almost all the water has evaporated and the milk protein begins to brown. Caramel by itself (without the butter and cream) is a hard caramel containing no water. Dulce de leche is soft at room temperature. On the other hand, caramel is made by heating sugar until it breaks down into caramel. Then butter and cream are usually added to the caramel to make the product.
Can I use a different filling?
You can use any filling you like, such as whipped cream, fruit jam, Nutella, or guava paste.
Can I make Pionono gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour to make a gluten-free Pionono.
Can I make Pionono without eggs?
Pionono relies on eggs for its structure and texture, so making it without eggs is not recommended. However, some vegan versions of Pionono use egg substitutes like aquafaba or flax eggs.
Notes:
- For savory preparation, such as Pionono de Atun, omit the vanilla extract, add ¼ teaspoon of ground black pepper instead, then proceed with the recipe.
- Honey is a must in this recipe as it gives flexibility to the pionono, which’s important when you roll it so it doesn’t break apart.
- If you bake several pionono, it is crucial to stack them to maintain humidity.
- Never add the flour quickly, over-mix it, or hit the baking sheet with the batter, or you will lose all the air.
- Before putting it in the oven, you level the batter in the baking pan with an offset spatula. Don’t over-bake the pionono.
- The eggs should be at room temperature; beat the mixture for 10 minutes. Aerating the eggs until they are foamy and holding their shape helps leaven and structure this cake.
- We spoon it into a dry measuring cup and level off the excess when measuring flour. Scooping directly from the bag compacts the flour, resulting in dry baked goods.
Related Recipes:
Recipe
Easy Pionono de dulce de Leche
Ingredients
- 6 large eggs , room temperature
- 60 gr. White sugar
- 60 gr. All-purpose flour sifted
- 15 g (1 Tablespoon) honey
- 15 ml (1 Tablespoon) pure vanilla extract
- ⅛ teaspoon kosher salt
For the filling:
- 26.8 oz can of Dulce de leche reserve ½ cup for garnish. (You can add any filling you like, such as whipped cream, guava, jam, etc...)
Instructions
For the Pionono:
- Preheat the oven to 375 degrees F. Grease a 13'' x 18''x 1'' inch sheet pan with butter or cooking spray with flour, line the bottom of the pan with parchment paper, and generously butter and flour the parchment paper; remove excess flour or use cooking spray with flour; set the pan in the refrigerator until needed.
- In a bowl, sift the flour; set aside. Beat the eggs, granulated sugar, vanilla, honey, and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes (see Notes).
- Reduce the speed to low and gradually add the sifted flour. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy; you want to keep as much air as possible in the mixture.
To Bake the Pionono:
- Bake the cake roll until the top is set and lightly golden, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
- While the cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
- Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.
- For the Dulce De Leche Filling: Microwave dulce de leche in a small bowl until thick, pourable consistency.
How to Assemble Pionono
- Gently unroll the cake; trim the ends with a serrated knife. Then, generously and evenly spread the Dulce de Leche over the cake using an offset spatula,leaving about a ¼-inch border. Re-roll the pionono this time without the towel, place it on a platter seam-side down.
- Spread the top, sides, and ends of the cake with the reserve Dulce de Leche, and press unsweetened shredded coconut all over the surface. To serve, slice the cake to form spirals. Serve with coffee if desired. Enjoy!
Notes
- For savory preparation, such as Pionono de Atun, omit the vanilla extract, add ¼ teaspoon of ground black pepper instead, then proceed with the recipe.
- Honey is a must in this recipe as it gives flexibility to the pionono, which’s important when you roll it so that it doesn’t break apart.
- If you bake several pionono, it is crucial to stack them to maintain humidity.
- It's important never to add the flour quickly; over-mix it or hit the baking sheet with the batter in, or you will lose all the air.
- Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven. Don’t over-bake the pionono.
- The eggs should be at room temperature; Make sure to beat the mixture for 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and structure it.
- We spoon it into a dry measuring cup and level off the excess when measuring flour. Scooping directly from the bag compacts the flour, resulting in dry baked goods.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.