Pianono is a sweet pastry popular in Spain, South America, and the Philippines. These small pastries are traditional in Santa Fe, a small town adjacent to the city of Granada, Spain. It has two parts: a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup which give the pastry a sweet and pleasant texture, crowned with toasted cream. You can eat it in one or two bites.
In the Philippines, the pianono, is comparable to a jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once it cools down, you spread jelly or other types of filling over the pastry. Then it is rolled from one end to the other. The filling may be sweet or savory. You can buy these rolls at local bakeries and is best for afternoon snacks or breakfast.
The secret ingredient is always LOVE
Tips on making Pianono.
- Eggs should be in room temperature.
- If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, remove two tbsp and replace it with two tbsp cornstarch or cornflour and sift three times.
- 4 medium eggs
- 4 tbsp sugar
- 4 tbsp cake flour
- 3 tbsp margarine / soften butter
- 2 tbsp sugar
- Pre-heat the oven at 375° F or 180° C for 20 minutes. Prepare your baking tray (preferably 33cm x 23cm size) and place parchment paper on top.
- In a mixing bowl, separate egg whites from the yolks. Set aside the egg yolks in another bowl and set aside for later use.
- Using a hand mixer/stand mixer with whisk attachment, beat the egg whites in slow speed and add sugar gradually until it stiff peaks. Set aside
- Take the egg yolks and whisk until light yellow in color. You can do this manually.
- Slowly pour the egg yolk onto the meringue egg whites. Whisk slowly while pouring to avoid deflating the meringue.
- Add the cake flour by stages or in four parts e.g. 1 tbsp then fold then 1 tbsp then fold and so on, until there is no traces of flour in your batter.
- Pour the batter on your baking tray making sure that it is evenly laid out.
- Bake for 20 minutes at 375° F or 180° C. You can poke with a toothpick to test if it’s baked, if no batter stick to the pick after poking.
- When it is baked, lay out another parchment paper on top of table and invert cake onto the paper. Gently peel the other wax paper off the top of the cake.
- Spread the margarine or soften butter evenly on the cake.
- Drizzle sugar on top of the margarine or soften butter.
- Roll the cake cross wise from one end to the other end. and then wrap it with the parchment paper and cool down in the fridge, seam side down, for 5 minutes.
- After 5 minutes, take out from the fridge. Brush the cake roll with margarine or butter on all sides and sprinkle with sugar. Trim both sides to remove the uneven part of the roll.
- Put in a serving plate and cut into desired size and enjoy! Bon appetit!