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Pionono

A light and airy Peruvian sponge cake roll filled with rich dulce de leche and dusted with powdered sugar.

30 minMediumServes 8210 cal/serving

PeruvianDessertOvenVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour, sifted
  • 1 tsp vanilla extract
  • 1 cup dulce de leche
  • 2 tbsp powdered sugar

Instructions

  1. 1

    Preheat oven to 350F and line a baking sheet with parchment paper.

  2. 2

    Whip egg whites from 4 separated large eggs until stiff peaks form.

  3. 3

    Beat egg yolks with 1/2 cup granulated sugar and 1 tsp vanilla extract until pale and fluffy.

  4. 4

    Fold yolk mixture into whites, then gently fold in 1/2 cup sifted all-purpose flour.

  5. 5

    Spread batter on parchment and bake for 10 minutes until golden.

  6. 6

    Invert cake onto a towel dusted with 2 tbsp powdered sugar, peel off paper, spread with 1 cup dulce de leche, and roll tightly.

Questions

Can I make Pionono gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pionono keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Pionono?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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