{"id":19236,"date":"2024-07-30T05:07:00","date_gmt":"2024-07-30T12:07:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=19236"},"modified":"2021-10-25T03:30:05","modified_gmt":"2021-10-25T10:30:05","slug":"pianono","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pianono\/","title":{"rendered":"Pianono (Filipino Sponge Cake Roll)"},"content":{"rendered":"\n

Pianono<\/strong> with soft, pillowy sponge cake and sweetened margarine filling is the perfect accompaniment to coffee or tea. This Filipino-style jelly roll is delicious for breakfast or midday snacks!<\/p>\n\n\n\n

\"sliced<\/figure>\n\n\n\n\n\n

What is Pianono<\/h2>\n\n\n\n

Pianono or Pionono is a pastry popular in Spain, South America, and the Philippines. It was named after the late Pope Pius IX, or 'Pio Nono' as the good people of Italy called him. However, the original creator of Pionono is from Santa Fe, Granada of Spain, Ceferino Ysla Gonzalez, a devotee of the Virgin Mary.<\/p>\n\n\n\n

The story says that years after Pope Pius IX proclaimed a dogma of the Immaculate Conception, Gonzalez decided to pay homage by creating these mini bite-size cakes shaped in the Pope's likeness and named them after him.<\/p>\n\n\n\n

The Filipino version<\/h2>\n\n\n\n
\"eggs,<\/figure>\n\n\n\n

Like its Spanish and South American counterparts, wherein bread or pastry dough is rolled around various fillings, the Filipino-style Pianono is a jelly roll consisting of a soft, pillowy sponge cake wrapped around margarine and sugar. It's also often adapted to include local flavors such as ube, mango, and mocha.<\/p>\n\n\n\n

Another jelly roll popular in Filipino cuisine is the custard-filled brazo de Mercedes<\/a>.<\/p>\n\n\n\n

Use of cornstarch<\/h2>\n\n\n\n

Pianono cakes are soft and airy, and the key to this light texture is using cake flour due to its low protein content. But since cake flour is not a pantry staple in most kitchens, this recipe uses a mix of cornstarch and all-purpose flour for convenience. Part of the all-purpose flour is replaced with cornstarch to inhibit gluten formation in the all-purpose flour, resulting in a more tender crumb.<\/p>\n\n\n\n

A sponge cake like ube mamon<\/a> and this Filipino jelly roll is mostly leavened by eggs. The whites are whipped to incorporate air before baking and then gently folded into the yolk batter, giving the cake a lift.<\/p>\n\n\n\n

Stages of  whipping egg whites<\/h2>\n\n\n\n
\"stages<\/figure>\n\n\n\n

As a guideline, here are visual examples of each step.<\/p>\n\n\n\n