Pianono or Jelly Roll

Pianono or jelly roll is a sponge cake with margarine and sugar filling. It is called jelly roll because it is baked in 15x13 flat pan that was previously named jelly roll pan.

There are many versions of pianono from Spain, Argentina and Philippines. The Philippines' version is a small sponge roll. It is originally filled with butter or margarine and sprinkled with sugar. Nowadays, you can find variety of fillings such as mocha, chocolate, cream cheese and ube.

When baking a roll, it is important to transfer the cake right away. You can use a wax paper or towel. To make sure the cake does not stick to the wax paper, sprinkle it with icing sugar. Second, you need to roll the cake immediately to form the shape without cracking.

Pianono or Jelly Roll

jelly roll

Cake

• 5 egg whites

• ½ cup granulated sugar

• 5 egg yolks

• ½ tsp vanilla

• 2 tbsp butter, melted

• ½ cup cake flour (sifted)

• 1 tsp baking powder

• icing sugar

Filling

• ½ cup margarine

• 2 tbsp granulated sugar

1. Preheat oven at 350°F. Grease and line a 15x11 inch jelly roll pan. Set aside.

2. In a standing mixer with whisk attachment, beat the egg whites until soft peak stage. Then add the sugar slowly until stiff.

3. In another bowl, beat the egg yolks then stir in the vanilla and melted butter.

4. Fold in the sifted cake flour and baking powder into the egg yolk mixture. Then add this mixture to the egg white mixture.

5. Spread into the jelly roll pan. Bake for 20-25 minutes or until golden brown.

6. Prepare a wax paper and invert the cake and roll it right away.

7. Unroll the cake and spread the margarine.

8. Sprinkle the sugar and roll the cake.

9. Dust the top with icing sugar.