Pionono Jelly Roll Cake

Method23 steps

1. 1

   Step 1: Gather ingredients for sponge cake filling

2. 2

   Step 2: Off the heat, whisk the 4 filling egg yolks with the ¾ cup filling sugar until well combined.

   Uses 4 egg yolks · ¾ cup sugar

3. 3

   Step 3: Gradually whisk in the 3 cups filling milk, sifted 6 tablespoons flour and 8 tablespoons cornstarch, keeping the mixture smooth. Place over medium heat and stir constantly.

   Uses 3 cups milk · 8 tablespoons cornstarch · 6 tablespoons all-purpose flour · 4 egg yolks whisked with ¾ cup filling sugar

4. 4

   Step 4: Incorporate the vanilla essence (1 tablespoons) and the orange zest (1 teaspoon), stir until the mixture thickens. Stop when you can see the bottom of the pan as you stir. After ten minutes, the pastry cream should have reached this desired point.

   Uses 1 tablespoons vanilla essence · 1 teaspoon orange zest · 3 cups milk combined with yolks/sugar,8 tbsp cornstarch and 6 tbsp flour

5. 5

   Step 5: Remove the thickened pastry cream from the heat and stir in its tablespoon of butter (1 tablespoons). Transfer to a bowl and place plastic wrap directly against the surface. Let the filling cool before using.

   Uses 1 tablespoons butter · filling cooked until thick with vanilla and orange zest

6. 6

   Step 6: If the pastry cream becomes lumpy during cooking, briefly blend or strain it, then return it to the pan to finish thickening before cooling.

7. 7

   Step 7: Prepare a large shallow baking tray about 3 cm deep and baking parchment for lining and rolling the cake.

8. 8

   Step 8: Preheat the oven to 200°C/about 392°F.

9. 9

   Step 9: Place the eggs (6) in a mixing bowl, and beat them with the electric mixer until foamy. Then add the sugar (200 g) and continue beating until the sugar dissolves.

   Uses 6 eggs (at room temperature) · 200 g sugar for sponge batter

10. 10

    Step 10: Remove the mixer and add the sifted flour (250 g) together with the baking powder (2½ tbsp). Integrate with enveloping movements. Add milk (25 ml) and honey (½ tablespoons). Stir with a large spoon until all the mixture is homogeneous.

    Uses 250 g flour for sponge cake · 2½ tbsp baking powder for sponge cake · 25 ml milk for sponge batter · ½ tablespoons honey · 6 eggs whipped foamy with 200 g sponge sugar

11. 11

    Step 11: Smear a little separate greasing butter on the tray so baking parchment adheres. Line the tray with parchment, leaving about 3 cm overhang on each side.

    Uses a little butter for attaching baking parchment to tray

12. 12

    Step 12: Pour the prepared sponge batter onto the lined tray.

    Uses egg/sugar foam folded with 250 g flour,2½ tbsp baking powder,25 ml milk and honey

13. 13

    Step 13: Spread the batter evenly over the lined tray with a spoon.

    Uses batter poured into lined shallow baking tray

14. 14

    Step 14: Bake at 200°C/about 392°F for about 8 minutes, until the sponge is golden on top.

    Bake Sponge Cake · 8 minUses thinly spread sponge batter ready for baking

15. 15

    Step 15: Rest the baked sponge for about 10 minutes, then sprinkle with 2 tablespoons of the dusting sugar or powdered sugar (2 tbsp).

    Rest Cake · 10 minUses 2 tbsp sugar or powdered sugar for first side · sponge baked 8 minutes at 200°C/about 392°F

16. 16

    Step 16: Lay a fresh sheet of parchment over the tray and carefully turn the cake onto it. Peel away the baking liner and sprinkle the second side with the remaining 2 tablespoons dusting sugar.

    Uses remaining 2 tbsp sugar or powdered sugar for second side · sponge rested 10 minutes and dusted with 2 tbsp sugar

17. 17

    Step 17: Spread the cooled pastry cream over the sponge. Use the parchment to help roll the cake around the filling, peeling the paper away gradually as you roll.

    Uses baked sponge turned onto fresh parchment, old liner removed and second side dusted · dense cooked filling with 1 tbsp butter added, cooled with wrap against surface

18. 18

    Step 18: If desired, make the optional meringue decoration using its separate sugar, water and pasteurized egg whites.

19. 19

    Step 19: For the optional meringue, heat its 120 g sugar with 3 tablespoons water over medium heat until the syrup is pale yellow and bubbling steadily. Do not stir or insert utensils.

    Uses 120 g sugar for optional meringue · 3 tablespoons water (40 ml approx.)

20. 20

    Step 20: Meanwhile, whip the 2 pasteurized egg whites until stiff.

    Uses 2 pasteurized egg whites suitable for whipping, for optional meringue

21. 21

    Step 21: With the mixer running, gradually pour the hot syrup into the whipped whites in a thin stream.

    Uses syrup from 120 g sugar and 3 tbsp water · 2 pasteurized whites whipped stiff

22. 22

    Step 22: After all the syrup is added, continue beating for about 3 minutes and until the bowl is cool and the meringue holds its shape.

    Uses hot syrup gradually beaten into whites

23. 23

    Step 23: If making the optional meringue, transfer it to a piping bag and decorate the filled rolled cake.

    Uses meringue beaten until bowl cool and texture firm · sponge filled with cooled pastry cream and rolled