With the kids out of school, we were inspired to make some delicious piononos. They turned out delicious, but we enjoyed them even more the next day after taking them out of the refrigerator.
The roll can be filled with pastry cream, cool whip and strawberries and/or peach, or as we did with dulce de leche (we had it on hand and it's much easier).
Here is the recipe:
PIONONOS
6 eggs
1/4 cup flour
1/4 cup cornstarch
1 cup of sugar
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1 can of dulce de leche
We start by separating the egg yolks from the whites and beat the egg whites until stiff. We set it aside and then in another large bowl we beat the yolks, sugar and vanilla.
Next, we add the sifted flour as well as the sifted cornstarch and the baking powder.
Once everything is well mixed, we add the egg whites until stiff, but it's better to use a spatula or a pastry spoon to fold all the ingredients together.
Once all the ingredients are well incorporated, place the mixture in a large rectangular container lined with greased parchment paper.
Bake in the oven at 350 degrees for 20 minutes. Once removed, let it cool completely before removing it from the baking sheet.
Once cooled, cover the cake with dulce de leche. It's best not to use too much. If it's a can, don't use the whole can, or it will be too sweet.
Once we're done spreading the filling, we begin rolling the cake with the help of a hairdryer, and if it's slightly damp, even better. The hairdryer is only used to help push and roll the dough, because doing it with your hands can easily break the cake.
Once it's tightly rolled, cut the sides to even it out and decorate it to your liking. You can sprinkle it with a little powdered sugar.
Enjoy!
I love Romani rolls, as we call them around here 🙂 but I've gotten used to calling them pionono... my favorite is also with dulce de leche, Mmm!