This simple meringues and dulce de leche cake roll (or pionono) has a very spongy base with no butter. The hero of this recipe is the filling with the creamiest dulce de leche and crunchy meringues. An absolute classic in every Argentinean childhood birthday party!
- 5 eggs, split
- 5 tbsp white sugar
- 5 tbsp self-rising flour, sifted
- Dulce de leche, to taste
- Meringue, to taste, crushed
- Preheat your oven to 200 ℃ (390 F).
- Using an electric mixer, whisk the egg whites until stiff peaks.
- In a small bowl, whisk the egg yolks and then add to the egg whites very slowly.
- Sprinkle the sugar on the egg mix, one tablespoon at a time while the mixer is still on.
- Lower the mixer’s speed to low and sprinkle the flour, one tablespoon at a time, until everything is well combined.
- Pour the batter on a baking sheet lined with parchment paper and non-stick spray.
- Bake for 6-7 minutes, or until the top of the cake roll is light golden brown.
- Remove from the oven and place it, warm as it is, top down on a kitchen towel. Make sure the parchment paper is facing up. Roll it lightly.
- Once the cake roll has cooled down completely, unroll it and spread some dulce de leche. Add the crushed meringues at this stage.
- Roll the cake roll tightly, using the parchment paper as help.
- Pop into the fridge for one hour before cutting it.
- STORAGE: Store in an air-tight container for 3 days in the fridge or freeze for upto 3 months.
- Serving Size: 67 g
- Calories: 174 Kcal
- Sugar: 28.59 g
- Fat: 2.28 g
- Carbohydrates: 33.39 g
- Fiber: 2.28 g
- Protein: 4.99 g