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Pionono de dulce de leche
Pionono: thin rolled sponge spread with dulce de leche and whipped cream
ArgentinianPionono is the flat, springy sponge sheet that Argentine supermarkets sell ready-made for party rolls; at home it takes 10 minutes to bake and makes a far lighter roll. The sweet version, filled with dulce de leche and softly whipped cream, is a birthday and Sunday-tea classic in Buenos Aires and Córdoba, cut into spirals that show off the swirl. Savoury piononos rolled around ham, cheese, tomato and mayonnaise are just as common at parties; this one is the sweet, vegetarian kind. The sponge is a fatless, egg-rich batter that relies on air, so whisk the eggs until they hold a trail for several seconds. Most cracked rolls come from letting the sponge cool flat before rolling. Chef's tip: turn the hot sponge out onto a clean tea towel dusted with sugar, peel off the paper and roll it up in the towel while warm, then unroll to fill once cool; it remembers the shape and doesn't split.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the sponge
For the filling
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What you'll need
Fresh ingredients (2)
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Method
0/7 doneStep 1: Heat the oven to 400°F (350°F fan) and line a 30 x 40 cm baking tray with buttered baking paper.
Step 2: Whisk 4 eggs, 3 ½ oz caster sugar, 1 tbsp honey and 1 tsp vanilla extract with an electric whisk on high for 8–10 minutes, until pale, tripled in volume and a ribbon of batter sits on the surface for 5 seconds.
10 minStep 3: Fold 3 ⅛ oz plain flour in gently in three additions with a large spatula, keeping as much air as possible.
Step 4: Spread the batter evenly over the tray and bake for 7–9 minutes, until pale gold and springy when pressed.
9 minStep 5: Turn the sponge out onto a sugared tea towel, peel off the paper, and roll it up from the short side with the towel inside. Leave to cool for 20 minutes.
20 minStep 6: Whip ¾ cup double cream with 1 tbsp icing sugar to soft peaks.
Step 7: Unroll the sponge, spread it with 10 ½ oz dulce de leche, then with the whipped cream, leaving a 2 cm border at the far end. Roll it up firmly, seam down, and chill for 30 minutes before slicing.
30 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pionono de dulce de leche take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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