Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
2 Hours
Yield
Serves 8 to 10

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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