Pionono in Argentina is a very versatile dish and it can be easily made at home. It’s basically a sponge cake roll stuffed with anything you like, can be sweet or savory. It's a Summer dish you’ll see at Christmas dinner.
INGREDIENTS: (for 1 pionono)
4 eggs
80 gr of sugar
80 gr of all purpose flour
1 tbsp honey
1 pinch of salt
Filling:
200 gr of cooked ham
100 gr of cheese slices
1 tomato
10 green olives
1 cup of palm hearts
2 hard-boiled eggs
Lettuce leaves
1 cup of mayonnaise
To decorate:
1 grated hard-boiled egg
chopped chives
lettuce hearts
Cherry tomatoes
Instructions
• Line and butter a rectangle baking tray of 15x10.5 inch (30x40 cm). Set aside.
• In a bowl, add in eggs, salt, sugar and honey. Place over a hot water bath and whisk until warm and the sugar dissolves. Whisk for 10 minutes until ribbon stage.
• Add in sifted flour 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 top and bottom are golden brown indicating that it's cooked. Remove from the oven and detach the edges from the baking sheet. Unmold over a clean kitchen towel sprinkled with sugar, cover with the tray and leave it cool completely. Once completely cooled, remove the baking sheet. Now the pionono is ready to be used.