Pionono
A light and airy Peruvian sponge cake roll filled with rich dulce de leche and dusted with powdered sugar.
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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
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1
Preheat oven to 350F and line a baking sheet with parchment paper.
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2
Whip egg whites from 4 separated large eggs until stiff peaks form.
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3
Beat egg yolks with 1/2 cup granulated sugar and 1 tsp vanilla extract until pale and fluffy.
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4
Fold yolk mixture into whites, then gently fold in 1/2 cup sifted all-purpose flour.
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5
Spread batter on parchment and bake for 10 minutes until golden.
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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.
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