Pionono

Ingredients for 4 servings:

• 4 eggs, separated
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 75 g cornstarch
• 200 g spread (dulce de leche)
• possibly chocolate shavings

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Argentinian Swiss roll with dulce de leche

If you don’t have dulce de leche on hand, make it first. Heat a 200g can of sweetened condensed milk in a boiling water bath for 45 minutes. The milk should caramelize and have a spreadable consistency like Nutella. For the sponge cake, beat the egg yolks with 4 tablespoons of water until frothy. Add the sugar and vanilla sugar and mix until creamy. Then beat the egg whites in a tall bowl until stiff peaks form. Pour the beaten egg whites over the sugar and egg yolk cream. Then sift the flour, cornstarch, and baking powder over the mixture and fold it in. Preheat the oven to 220°C (top/bottom heat). Line a baking sheet with baking paper and spread the batter on it. The batter may be done after 10 minutes, so please check the oven often. If you like, you can use the skewer test to check whether the batter is done. Then immediately turn the batter out onto a damp kitchen towel! Spread with dulce de leche and carefully roll up – don’t let the dough cool too much! If you like, you can spread some dulce de leche on the roll and decorate with chocolate shavings.