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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.

Xochitl Acosta Brent, Redwood City, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
2 hrs
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

340 calories; calories from fat 43%; protein 5.6g; fat 16g; saturated fat 9.1g; carbohydrates 45g; fiber 1.6g; sodium 59mg; cholesterol 155mg.
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