Saturday, January 03, 2009


I remember pianono as having the margarine/sugar filling instead of jam or jelly,
From pianono
but we at my father's bakery had always referred to it as either jelly roll or pianono. I tried to make it recently, but used strawberry jam as filling just because we had that jam, and also I do not have margarine (and I do not really want to start my kids with margarine). Maybe I should have rolled in a towel and let the cake cool down before spreading the jam, because later on the jam's juice had seeped into the cake. Good thing my kids loved these. Ubos agad. I personally was not too impressed with the outcome, but it worked for my kids (I am not even sure if my husband had a chance to taste it, although he sounded excited when i first got it out of the oven, saying he has not had one in a long time. He probably soon forgot about it.) So, because my kids loved this recipe, I'd say it is a keeper.

I followed the recipe below from chef2chef:

Please note how I sequenced and did this by looking at the slideshow.

6 egg whites
6 tbsp sugar
6 egg yolks
6 tbsp sifted flour


To 6 egg whites beaten until stiff, add the following by spoonfuls,
beating well after each addition 6 tablespoons sugar, then add 6
yolks of eggs (well beaten). Blend well. Cut and fold into the
mixture: 6 tablespoons sifted flour

Pour into a jelly roll pan lined with greased paper. Bake for 15
minutes at 400F. Turn out on another sheet of paper sprinkled with
sugar. Remove paper lining. Spread jam frosting over cake and roll.
Dust surface with sugar. Slice crosswise.

UPDATE as of 01-03-08 -- Due to the comments below (thanks to LBR and Luz), I am updating this post for a future experiment on this recipe. I think this will be wonderful in that this filling will not seep through the cake, especially if put in the fridge immediately after rolling (to harden it up). And while I am not a big fan of cheesecake because it is too rich for my palate, I do love it combined with something else to liven up the flavor.

1 pkg (8-oz) cream cheese
1/4 cup sugar
2 tbsp cold milk
1 & 1/4 cups of Cool Whip Whipped Topping, thawed (May have to add this gradually to check on the right consistency)

Beat cream cheese, sugar and milk in a bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over cake and proceed as above.

Another possibility: 1 pkg cream cheese combined with 4 oz jam and 1/4 cup sugar with whipped cream


LBR said...

This looks like the jelly roll I made. I used a cream cheese filling once and sometimes whipped cream. I will definitely use your recipe and will let you know the outcome. Again, thanks.

Luz said...

Hi Manang, another recipe for me to try :) besides jam what alternative filling I can use?

Wena said...

Hello po Manang 2 days ago ko po nakita yung blog nyo when I searched for spanish bread,laking tuwa ko nandito halos lahat na gus2 kong matutununan,nasa stage pa ko na nagtatrial and error but i am willing to learn by myself,thank you so much talaga sa mga recipes na pinost nyo dito.Hulog po kayo ng langit since wala kaming malapit na Asian store d2 sa KT at least pwede ko ng gawin ang mga to.ingat po!!

Wena said...

I mean KY po d KT=)

Manang said...

Hi Wena, Welcome to my site. Buti naman and you found a lot of useful info from my kusina. I hope you enjoy making some of these goodies!


Ok, I love pianono and when I say love, I reaaaaaaally LOVE it. Everytime I get a chance to get them or when my families from NJ comes to visit I have them bring me a roll or 2, which also doesn't last long in our house with 2 kids and hubby that devours them as well. So when I saw this recipe I was so happpyyyyyy and excited to be able to make them.

I will let you know when I have made them and thanks so much for this recipe :-)

oggi said...

Thanks so much for the recipe. The pianono I had in the Philippines were baked by the nuns in my school. They were filled with either mango jam or a simple paste of butter and sugar. I'll bake a batch next week and will let you know how it turns out.:)

Manang said...

Hi Ailen,
Hmmm...let me see...Usually the pure egg whites will be stiff (beaten by whisk using electric beaters) within 2 minutes or so. Do not overbeat, though. It should still be shiny and should form stiff peaks. When they form what looks like broken pieces of sponge, they were overbeaten.

justme said...

Thankyou Manang for replying sooner. Few more questions do I add the egg yolks when the egg whites are already stiff or do I add them on the process of making it stiff? same with sugar do I add them while making it stiff? Sorry I'm just a little bit confused. Thank you po ulit.

justme said...

hello Manang its me again. I tried your recipe but it wasn't a success one for me. I think I messed up on cutting and folding the flour. After I baked it I could still see the flour. It didn't spread. Can you please help me on that part? thank you again.

Anonymous said...

this turned out really yummy! just as i remember eating it in the philippines when i was young. and yes, it was just margarine and sugar then, but i used a mixed berry jelly, and the pianono was still good. i've been brainstorming what else would taste good as a filling.chocolate frosting?

Anonymous said...

hello po,
tanong ko lang po kung yung flour na gagamitin eh all purpose flour or cake flour?


Anonymous said...

thanks for the reply. i tried it & it was good.

med flores said...

this is really good

Manang said...

med flores,
Thanks for your feedback!

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