Start by preparing the pionono (sponge cake). In a large mixing bowl, beat the 6 eggs with 60g of sugar and 1 tablespoon of honey. Use an electric mixer or a whisk to beat the mixture until it reaches a “letter point,” meaning the mixture is light, fluffy, and forms soft peaks when the beaters are lifted. This step is crucial, as it gives the cake its airy, soft texture.
Next, add 1/2 tablespoon of fine salt and 1 tablespoon of vanilla essence to the egg mixture. The salt balances the sweetness of the cake and enhances the other flavors, while the vanilla essence adds a lovely fragrance to the batter.
Sift together 40g of flour and 20g of bitter cocoa powder. Sifting is important to avoid lumps and ensure the dry ingredients are evenly mixed. Gradually add the sifted flour and cocoa powder to the egg mixture. Do this slowly while the mixer is running at low speed to prevent the dry ingredients from flying out of the bowl. This will help maintain the fluffiness of the egg mixture while incorporating the dry ingredients evenly.
Prepare a 50 by 30 cm baking tray by lining it with parchment paper and greasing it lightly. Pour the cake batter onto the tray and spread it evenly using a spatula to ensure the mixture covers the entire surface. The batter should be smooth and level across the tray.
Place the tray in the refrigerator for a few minutes to help firm up the batter slightly before baking. This will help prevent the cake from being too delicate when it’s time to roll it up later.
Preheat your oven to 190-200°C (375-400°F). Bake the cake for 8 to 10 minutes, or until it is set and springs back when lightly touched. The top should appear slightly cracked, and the edges should be golden brown. Check the cake frequently to ensure it doesn’t overbake, as a dry cake will be difficult to roll.
Once the cake is done, remove it from the oven. While it’s still hot, sprinkle the top of the cake with powdered sugar, which will help prevent it from sticking to the parchment paper. Then, carefully flip the cake over onto another clean sheet of parchment paper. Gently remove the paper that was used for baking, and make sure the cake is on the fresh parchment for easier rolling.
Now, it’s time to roll the cake. While it’s still warm, carefully roll the cake into a tight log shape using the parchment paper to help guide it. Be gentle during this step to avoid cracking the cake. Once rolled, wrap it in plastic film to secure it and keep it from drying out. Place the rolled cake in the refrigerator to chill for at least 30 minutes. This step helps the cake maintain its shape when unrolled for filling.
If you’re baking multiple piononos, it’s a good idea to stack them to maintain moisture while they chill in the refrigerator.
