Strawberry Pionono

2 Reviews
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Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
2 Hours
Yield
Serves 8 to 10
By Xochitl Acosta Brent, Redwood City, CA
April 2014
RECIPE BY Sunset

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.

Ingredients

  • 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

Nutritional Information

  • Calories 340
  • Caloriesfromfat 43%
  • Protein 5.6g
  • Fat 16g
  • Satfat 9.1g
  • Carbohydrate 45g
  • Fiber 1.6g
  • Sodium 59mg
  • Cholesterol 155mg

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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Ratings & Reviews

colleenlemkuil's Review

colleenlemkuil
May 02, 2014
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.

Cheryl2011's Review

Cheryl2011
April 30, 2014
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.