Luscious Spanish Pionono with Cream and Sultanas
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
For the Cream Filling
For the Topping
For the Syrup (optional)
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.
Making the Syrup
Combine water, sugar, and brandy in a saucepan. Simmer until sugar dissolves.
Rolling the Cake
Once baked, let the cake cool, then brush with syrup (optional), spread cream, roll, and chill.
Plating & Serving
Luscious Spanish Pionono with Cream and Sultanas
Luscious Spanish Pionono with Cream and Sultanas
Slice & Garnish
Slice the chilled roll into 2cm pieces and sprinkle with powdered sugar and ground cinnamon before serving.