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| Pionono |
Pionono reminds me of my childhood. I remember my mother would always have pasalubong for us everytime she comes home from palengke. It would be yema, puto, pansit luglog or pionono.
Pionono has many versions. The Philippine version of pionono is made up of a layer of pastry that consists of eggs, sugar, and sifted flour. It is sponge cake,filled with caramel filling, and then rolled.
Ingredients
For the cake
3/4 cup sugar
3/4 cup all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar or lemon juice
powdered sugar
For the filling
1 can condensed milk
half can evaporated milk
butter or margarine
Preparation
To make the filling, combine the condensed milk and evaporated milk in a pot. Bring to boil, stirring constantly until mixture is thick. Remove from heat and set aside.
For the cake, preheat the oven to 375°F.
Line the pan with a sheet of parchment paper coated with cooking spray and set aside.
Sift the flour into a bowl, mix with the baking powder, corn starch and salt.
In a separate bowl, combine the 4 egg yolks and vanilla extract. Beat at high speed for 1 minute. Then, gradually add 1/2 cup sugar and continue to beat at medium speed until the mixture is thick and pale yellow in color. Gradually add the flour mixture to the egg yolks, and continue to beat at slow speed until the batter is thick and smooth.
In another bowl, combine the 4 egg whites and the cream of tartar (or lemon juice). Beat at medium to high speed while gradually adding 1/4 cup sugar until soft peaks form.
Fold the egg whites into the batter using a spatula, pour the mixture into the prepared pan, and spread evenly.
Bake for 10-12 minutes or until the top is golden brown.
Sprinkle the top of the cake with about 1 tablespoon of powdered sugar and cover the cake with another piece of parchment paper.
Carefully flip the cake, the surface with powdered sugar is now at the bottom. Carefully remove the parchment paper.
Spread the top with margarine or butter first, then spread caramel filling.
Roll the cake and refrigerate for at least two hours before serving.
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