Argentine Pionono (Roll Cake)
Fluffy and light Argentine pionono or roll cake! It can be used both for savory and sweet dishes. Simply spread your favorite fillings, roll, slice and serve!
Servings: 1 roll cake
Ingredients
- 3 large eggs , room temperature
- 2 tablespoon granulated sugar (25 g)
- 1 teaspoon honey
- ½ cup all purpose flour (65 g)
- ¼ teaspoon salt
Instructions
- Line and butter a rectangle baking tray of 15x10.5 inch (39x27 cm). Set aside.
- In a stand mixer bowl, add in eggs, sugar and honey. Using the wire whip attachment, mix to incorporate slowly and then switch to high speed and whisk for 10 minutes until ribbon stage.
- Add in sifted flour and salt into the mixture in 3 additions. Gently fold in to combine after each addition. Pour batter into prepared baking tray and gently spread evenly.
- Bake using middle rack at 360ºF (180ºC) in a preheated oven for 8-10 minutes or until golden brown and the sides detach from the baking sheet, indicating that it's cooked. Remove from the oven and leave it cool completely in the tray. Once completely cooled, remove the baking sheet. Now the pionono is ready to be used. Enjoy!
Nutrition
Calories: 544.5kcal | Carbohydrates: 81.4g | Protein: 23.5g | Fat: 13.3g | Saturated Fat: 4.2g | Cholesterol: 491mg | Sodium: 779mg | Potassium: 257.1mg | Fiber: 1.8g | Sugar: 30.8g | Calcium: 84.9mg | Iron: 5.4mg
