The Best Pianono Roll Cake (Easy Recipe)
Pianono is the Filipino version of the Swiss or jelly roll cake. Soft fluffy cake with butter sugar filling. So good and easy to make!
Servings: 8 servings
Calories: 243kcal
Equipment
Ingredients
For the cake batter:
- ¾ cup sifted cake flour
- ¾ tsp baking powder
- ½ tsp salt
- 4 pcs egg yolks from large eggs room temperature
- ½ cup granulated sugar
For the meringue:
- 4 pcs egg whites from large eggs room temperature
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
For the filling:
- ½ cup butter softened
- ¼ cup granulated sugar may need more
- confectioner's sugar for dusting
Instructions
- Preheat oven to 375F. Grease the bottom of a 10x15 inch jelly roll pan and cover with parchment paper. Leave the sides un-greased. Set aside.
- In a small bowl, whisk cake flour, baking powder and salt until well blended.
- In another bowl using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk egg yolks on medium-high speed for 1 minute.
- Gradually add sugar until the mixture is pale and thick (2-3 minutes).
- Switch to low speed and gradually add the flour mixture. Beat until smooth and incorporated.
- In another bowl using clean beaters or whisks, beat egg whites and cream of tartar on low-medium speed until frothy.
- Add sugar a little at a time until you reach medium-stuff (but not dry) peaks.
- Fold about a cup of your meringue into your cake batter to lighten it.
- Then proceed to add the rest of the meringue and gently fold until well blended.
- Transfer batter into prepared pan and spread evenly.
- Bake for 10-15 minutes or until golden brown and the top springs back when gently pressed.
- Bring the cake out of the oven and run a thin sharp knife around the edges.
- Sprinkle with confectioner's sugar, cover with a clean kitchen or tea towel and carefully flip.
- Remove the pan, peel off the parchment and roll. Place seam side down on your counter and allow to cool completely.
- When ready, unroll the cake, spread softened butter, sprinkle sugar and re-roll. Chill at least an hour before serving.
Video
Notes
- The yield depends on how thick or thin you slice the cake. Estimated nutrition values are based on 8 slices.
- If you don't have a jelly roll pan, you can also use a 9x13 inch baking pan.
- Make sure you use softened butter that can be spread easily. Either salted or unsalted butter works.
- You may need more granulated sugar for sprinkling to ensure the whole surface of the pianono is covered.
- See post for lots more baking tips, FAQs and step-by-step photos.
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 249mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 362IU | Calcium: 22mg | Iron: 1mg