Luscious Spanish Pionono with Cream and Sultanas

Name: Luscious Spanish Pionono with Cream and Sultanas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 4 large eggs; 100 g granulated sugar; 1 tsp vanilla extract; 100 g all-purpose flour; 1/2 tsp baking powder; 200 ml heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 50 g sultanas; 1 tbsp powdered sugar; 1 tsp ground cinnamon; 50 ml water; 25 g granulated sugar; 1 tbsp brandy or rum

A Delightful Spanish Dessert

This sweet Spanish treat combines light sponge cake with a rich cream filling and sweet sultanas, perfect for any dessert table.

1 h 30 min
8
Intermediate

Ingredients

For the Sponge Cake

4 large eggs

100 g granulated sugar

1 tsp vanilla extract

100 g all-purpose flour

sifted

1/2 tsp baking powder

For the Cream Filling

200 ml heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

For the Topping

50 g sultanas

1 tbsp powdered sugar

1 tsp ground cinnamon

For the Syrup (optional)

50 ml water

25 g granulated sugar

1 tbsp brandy or rum

Preparation

Preparing the Sponge Cake

Preheat & Prepare

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Beat Eggs & Sugar

In a bowl, beat the eggs and sugar together until pale and fluffy. Add vanilla extract.

Fold in Dry Ingredients

Gently fold in sifted flour and baking powder until well combined.

Whipping the Cream Filling

Whisk the Cream

In a chilled bowl, whisk the heavy cream until soft peaks form.

Chill the utensils and cream beforehand for quicker whipping.

Sweeten & Flavor

Add powdered sugar and vanilla, and continue beating until stiff peaks form.

Do not overwhip the cream or it will become grainy.

Chill

Refrigerate until needed.

Cooking Process

Baking the Sponge

Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes.

Bake at 180°C (350°F) for 10-12 minutes.

Making the Syrup

Combine water, sugar, and brandy in a saucepan. Simmer until sugar dissolves.

Simmer over low heat for about 5 minutes.

Rolling the Cake

Once baked, let the cake cool, then brush with syrup (optional), spread cream, roll, and chill.

Let the cake cool completely before spreading the cream for best texture.

Plating & Serving