Pionono de dulce de leche is one of the most classic and beloved recipes of Argentine pastry-making, made with just three ingredients: eggs, sugar, and flour.
Its thin, soft sponge, rolled around a generous filling of dulce de leche, makes it an ideal dessert for sharing at family gatherings and birthdays.
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Argentine Rolled Sponge Cake
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 10 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 4 of eggs
- 120 g of sugar (about 4.2 oz)
- 120 g of flour (about 1 cup)
- 400 g of reposteria-style (baker’s) dulce de leche (about 14 oz)
- to taste of powdered sugar, for dusting (optional)
Instructions
- Preheat the oven, heat the oven to 180°C (350°F).
- Beat the eggs, beat the eggs with the sugar until you get a foamy, pale mixture.
- Add the flour, fold in the sifted flour with gentle folding motions, so the mixture doesn’t lose air.
- Spread the batter, pour the batter onto a rectangular baking sheet lined with parchment paper, spreading it into a thin, even layer.
- Bake, bake for 10 to 12 minutes, until just lightly golden and firm to the touch.
- Unmold, turn the sponge out onto a clean kitchen towel and carefully peel off the parchment paper.
- Fill, cover the entire surface with a generous layer of reposteria-style dulce de leche.
- Roll, carefully roll up the sponge with the help of the towel, forming an even cylinder.
- Finish, dust with powdered sugar before serving, or coat with melted chocolate.
Tips for getting it right
- Folding in the flour gently keeps the batter from losing air and turning out less fluffy.
- Rolling the sponge while it’s still warm helps prevent it from cracking.
- Use reposteria-style dulce de leche so the filling doesn’t run out when rolling.
- It can be stored refrigerated for up to 3 days, well wrapped in plastic wrap.
Traditional variations
- Some versions are filled with chocolate cream combined with dulce de leche.
- It’s also made filled with dulce de leche and chopped walnuts.
How to serve
Pionono de dulce de leche is served sliced, as a dessert.
It’s an essential classic at Argentine family gatherings, birthdays, and celebrations.
Recommended sides
- Coffee
- Tea
- Mate
Did you know?
Pionono is one of the simplest desserts in Argentine pastry-making, since it’s made with just three basic ingredients.
Its name comes from the rolled sponge cake of European origin, which became popular in Argentina filled with dulce de leche.
Frequently Asked Questions
The basic recipe only needs three ingredients: eggs, sugar, and flour, with no butter or vanilla extract.
Rolling it while warm helps the sponge take on its cylindrical shape without cracking or breaking.
Reposteria-style (baker's) dulce de leche is recommended, since it has a firmer consistency and won't run out when rolling.
It can be stored refrigerated, well wrapped in plastic wrap, for up to 3 days.
