Classic Pionono

Sponge Rolled with Dulce de Leche

When I hear the name Pionono I remember my family afternoons, everyone kneading or crocheting and then either my mom or my grandma will give one of my sisters or me a couple or three soles to go buy "un dulcesito" to accompany coffee time. We had many options;  pionono, alfajor, orejas dulces, cachitos de manjarblanco, roscas, pie de limon, Leche asada, flan, etc. Today I will make Pionono for my family; we love living here, but our tummies including Josecito's are Peruvians.


5 eggs, room temperature
1 tsp vanilla
5 oz granulated white sugar
5 oz all purpose flour, sifted
Manjarblanco, Dulce de Leche


1. Heat oven at 350 F
2. Grease and Flour a half sheet-pan.
3. Beat eggs at max. Speed until they double in volume.
4. With out stop beating, add the sugar and beat until triple in volume. Add the vanilla beat 1 more minute. Turn off mixer
5. Add the flour and mix with folding movements.
6. Spread evenly on the mold.
7. Bake for 14 minutes.
8. Cool for 2 minutes. Cover with a dry kitchen towel, unmold, roll with the towel in between the cake and cool.
9. When cool, unroll and fill with manjarblanco (dulce de leche). Roll again and sift some powder sugar on top.

Have Fun Cooking and Enjoy !!!

You can also fill with, whip cream and berries, patisserie cream, jam, etc.


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