It's not a direct translation, but think of pionono as Spanish for jelly-roll cake. This spongy berry version, which our reader inherited from a close family friend, creates a big ta-da at the table for very little effort.
5 large eggs, at room temperature and separated
2 teaspoons vanilla extract, divided
Pinch of kosher salt
1 cup plus 7 tbsp. sugar, divided
1 cup flour
1 1/2 pounds strawberries, 6 small ones left whole and the rest sliced
1 1/2 cups heavy whipping cream
How to Make It
Preheat oven to 350°. Line a 12- by 17-in. rimmed baking sheet with parchment paper. With a mixer on medium speed, beat egg yolks, 1 tsp. vanilla, the salt, and 2/3 cup sugar until thick and pale yellow, 3 minutes.
In a clean bowl, beat egg whites with clean beaters on high speed until soft peaks form, 1 to 1 1/2 minutes. Slowly rain in 1/3 cup sugar, beating until medium-stiff peaks form, 2 minutes.
Fold flour into yolk mixture just until incorporated. Fold in one-quarter of egg whites to lighten batter. Then gently fold in remaining egg whites just until no streaks remain. Spread evenly in prepared baking sheet.
Bake cake until it's very pale golden and slowly springs back when gently pressed in center, about 12 minutes. Loosen edge of hot cake with a thin knife, then invert cake onto a clean, smooth-textured kitchen towel laid on a flat surface. Remove parchment and let cake sit until just cool, 30 minutes.
Mix sliced berries with 4 tbsp. sugar in a bowl and set aside. With mixer, beat cream with remaining 3 tbsp. sugar and 1 tsp. vanilla until medium stiff.
Spread cake evenly with two-thirds of the whipped cream, then arrange sliced strawberries on top. Starting with a short side, roll cake up and set on a serving dish, seam side down. Frost with remaining cream and garnish with whole berries.
We had this strawberry roll cake at a Easter egg hunt Saturday brunch in Portland, Oregon. It was great and the children were eating it. I made it the next week for my Daughter Mary's family. Owen loved it and So loved it and every one had some. It is a great time of year-April to use the great strawberries we are getting at the market and the real whipped cream was great for Mike, Mary, Owen and So. I will now make it for the Questers meeting next Monday.
I made this on April 25th, 2014, and I must say, I was very nervous. It is perhaps one of the only types of cakes I had never made before. But, try it I did, make I did, and I have this to say, it was really, really good. Everyone who tried it, really liked it and came back for seconds. I had made this cake and a 2 layer chocolate cake with a coconut cream filling, for my sister's 50th birthday party. I decided on trying this because it looked so good and it was different. As well as the fact that not everyone likes chocolate. Turns out it was a good call. The chocolate cake was a 9x13 and half was left. This cake role, only had 2 small pieces left and my uncle and his wife left with those. I will definitely be making this again.
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