Pionono / Vanilla rolled cake

This famous dessert have with different names around the world. It’s not too sophisticated as you can see, but it is amazingly delicious and decadent.


ingredientes para el bizcocho

  • 4 huevos
  • 75 gr. de Harina preparada
  • 120 gr. azúcar blanca
  • 1 cdta. esencia de vainilla

Ingredientes para el relleno y decoración

  • 1 tz de azúcar en polvo
  • 250 gr. de manjar blanco


  • Separar las claras de las yemas, colocar las claras en la batidora.
  • Pesar el resto de ingredientes y reservar.
  • Batir las claras en la velocidad más alta, cuando empiece a ponerse espumosas, agregar toda el azúcar de a pocos hasta obtener punto nieve.
  • Bajar la velocidad un poco y agregar las yemas de a pocos con la vainilla.
  • Apagar la batidora, y agregar la harina de a pocos y mezclar en forma envolvente, sin batir para no bajar el volumen del bizcocho.
  • Colocar en una placa con papel manteca y hornear a 170C por 18 minutos.
  • Una vez lito, dejar enfriar y retirar el papel manteca.
  • Colocar el bizocho sobre un secador o papel film con un poco de azúcar en polvo.
  • Untar con manjar blanco y enrollar el bizcocho, espolvorear azúcar en polvo y listo a disfrutar.


  • 4 large eggs
  • 5 oz. white sugar
  • 2 oz. self rising flour
  • 1 tsp vanilla extract

Ingredients for the filling and decoration

  • 1 Canned of dulce de leche *La lechera
  • 1 cup powdered sugar


  • In a bowl of a stand mixer, beat the egg whites until soft peaks form. Add the sugar gradually as you continue beating, until the mixture forms firm peaks
  • Slow down the velocity of the mixer and add the yolks one by one, then add the vanilla extract.
  • Sift the flour and add it, with involvement movements, until everything is mixed.
  • Pour the batter into the prepared baking pan with parchment paper and bake it at 350 F for 18 minutes.
  • Let it cool down for a little while after it is done.
  • Remove the parchment paper from the bottom of the cake and sprinkle powdered sugar all over the cake when done.
  • Lay the cake on a piece of parchment paper and pour the *dulce de leche* over the surface of the cake. Gently spreading it using an offset spatula.
  • Roll the cake with the help of the parchment paper and cut the borders since it usually gets a little drier.
  • Finish the preparation sprinkling the cake with powdered sugar and enjoy.

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