Pianono (Filipino Swiss Roll)

Pianono is a Filipino Swiss Roll. One famous cake roll being sold by piece or roll at many bakeries in the Philippines. Soft and spongy cake rolled with buttercream filling and coated with sugar.
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It's quite easy to do and you can add any filling that you like. A Jam instead or Nutella maybe? It's up to you. But if you want to make it the traditional way, use margarine or butter. They are lighter, not too sweet and perfect with chiffon cakes.

This recipe requires just a handful of ingredients which are cake flour, eggs, cream of tartar, sugar and margarine or butter as a filling. Yes, that's it. Just 5 ingredients. 
Make sure that the eggs are room temperature before starting. It makes a huge difference with the result when making sponge cakes.
I have more tips below this page. Don't forget to read them as those will help you make this successfully. 
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If you love sponge cakes, chiffon or cake rolls, here are a few of my recipes that you can try as well. They are equally delicious like this Pianono. 

• Taisan (Filipino Chiffon Cake)
• Mamon
• Mocha Roll
• Ube Roll
• Mamon Cupcakes​

Give them all a try and let me know what you think. Enjoy :)

pianono recipe

Ingredients:

• 6 eggs, room temperature, separated
• 6 tbsp sugar
• 6 tbsp *cake flour, sifted
• 1/4 tsp cream of tartar
• caster or superfine sugar for dusting
• margarine or butter

*For cake flour substitution, please read tips below.

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Procedure: 

• Preheat oven at 375°F.
• Beat the egg whites with an electric hand mixer. Add cream of tartar and mix until stiff. Slowly add sugar one tbsp at a time beating well  at high speed after each addition. 
• Beat the egg yolks and add them to the egg whites at a medium speed. Add the sifted flour one tablespoon at a time.
• Pour the mixture gently into the prepared pan (13" x 9.5") lined with parchment paper. 
• Bake for about 15 minutes. Remove from the tray and let the cake cool on a cooling rack. 
• Sprinkle the top of cake with caster or superfine sugar. Place a wax paper on top then cover with a larger tray. Flip the tray together with the cake and the cooling rack. Remove the rack. 
• Gently remove the parchment paper from the cake.
• Spread the margarine or butter over the cake, sprinkle sugar over the margarine.
• With the longest side facing you, roll up the cake away from you.
• Dust it with sugar and slice crosswise.
• Make about 12-15 small rolls.
• Enjoy! 

TIPS:
Substitute Cake Flour: 

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
Superfine Sugar / Caster Sugar: 

• Make your own fine sugar by using a blender. Pulse granulated sugar until you achieve a superfine texture. Do not over-pulse or it will become powdered sugar.

Making the cake:​

• Use room temperature eggs. Egg  whip up to a greater volume when they are not cold.  They also mix better with the batter and rise more easily.
• Follow directions when it says beat on low, medium or high speed as they are very important especially when making meringue. 

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you may also like:
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cream cheese banana bread 

taisan (filipino chiffon cake)