Piononos are a popular dessert in Argentina, consisting of a light and airy sponge cake rolled with a filling of dulce de leche, jam, or cream, and often topped with powdered sugar or melted chocolate. It’s a versatile treat that can also be made savory by using fillings like ham, cheese, or vegetables. Whether served as a sweet dessert or savory appetizer, piononos are a crowd-pleasing dish perfect for gatherings or special occasions.

Ingredients:

For the Sponge Cake:

• 4 eggs
• 100 grams sugar
• 1 teaspoon vanilla extract
• 100 grams all-purpose flour
• 1 teaspoon baking powder
• 1 pinch of salt

For the Filling:

• 300 grams dulce de leche (or your choice of jam, whipped cream, or Nutella)

For Decoration (optional):

• Powdered sugar, melted chocolate, or whipped cream

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 180°C and line a rectangular baking tray (approximately 30×40 cm) with parchment paper.

2. Prepare the Sponge Cake Batter:

   • In a large bowl, beat the eggs and sugar together using an electric mixer for about 5 minutes, until light, pale, and fluffy. Add the vanilla extract and mix again.
   • In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

3. Bake the Sponge Cake:

   • Pour the batter into the prepared baking tray, spreading it evenly to the edges. Bake for 8-10 minutes, or until the cake is lightly golden and springs back when touched.
   • Remove the cake from the oven and immediately place it on a clean kitchen towel. Gently roll the cake with the towel while it’s still warm and let it cool completely in this rolled shape (this prevents cracking when rolling later with the filling).

4. Add the Filling:

   • Once the cake has cooled, carefully unroll it. Spread an even layer of dulce de leche (or jam, cream, etc.) across the entire surface of the sponge.

5. Roll and Serve:

   • Roll the cake back up tightly, starting from one end and working to the other. Transfer the rolled cake to a serving platter, seam side down.
   • Optionally, dust the top with powdered sugar, drizzle with melted chocolate, or pipe whipped cream for decoration.

6. Chill and Slice:

   • Refrigerate the pionono for about 30 minutes to set the filling before slicing it into rounds and serving.

Nutritional Information (per 100 grams):

• Calories: 320 kcal
• Protein: 6 grams
• Carbohydrates: 50 grams
• Fiber: 1 gram

About the Dish: Piononos are a beloved dessert across Argentina, known for their versatility and delicate texture. The light and fluffy sponge cake pairs beautifully with rich fillings like dulce de leche, a classic in Argentine sweets. Savory versions are also popular, filled with ingredients like ham, cheese, and vegetables, making piononos a dish suitable for both dessert and appetizers. Easy to prepare yet visually impressive, piononos are a go-to treat for celebrations and family gatherings in Argentina