Pianono (Filipino Sponge Cake Roll)
'- 5 pieces eggs- 1/2 teaspoon cream of tartar (optional)- 1/2 cup granulated sugar- 1/2 cup milk- 1 teaspoon vanilla extract- 1/2 cup flour- 2 tablespoons cornstarch- 1 1/2 teaspoon baking powder- 3 tablespoons powdered sugarFILLING- 1 stick margarine, softened- 2 tablespoons granulated sugar
- Separate egg yolks from egg whites. - In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy. - Sprinkle the cream of tartar on top and continue beating until soft peaks form. - Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. - In a large bowl, cream together the egg yolks, the remaining 1/4 cup sugar, milk, and vanilla extract until it becomes light in texture and color. - Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.- Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.- Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper. - Bake in a 375 F oven for about 15 minutes or until the cake is golden.- Remove from the oven and loosen the edges of the cake. Transfer the cake including the wax paper to a rack and allow to cool. - Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake. - Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.- Once the cake has cooled, gently unroll and spread cake with softened margarine and sprinkle with granulated sugar and re-roll. - Cut into 1-inch thick slices to serve.