If you’ve ever craved a soft, melt-in-your-mouth sponge roll that feels like a cross between mamon and a jelly roll, you’re about to fall in love with this Filipino classic Pianono. Light, airy, and just sweet enough, it’s the kind of treat that disappears as fast as you can slice it. And the best part? It’s made with simple pantry staples and that nostalgic combo of margarine and sugar that takes you straight back to childhood.

This beginner-friendly recipe delivers bakery-style results without any fancy ingredients or equipment. Whether you’re baking for your family, sharing with friends, or just want a simple sweet treat with your afternoon coffee, this Pianono recipe is always a winner.

Ingredients

Sponge Cake:

• 1 cup King Arthur cake flour
• 1 tsp baking powder
• Pinch of salt
• ¼ cup white sugar
• ¼ cup vegetable oil
• ½ cup water
• 4 egg yolks
• 4 egg whites
• ¼ cup white sugar (for meringue)
• Pinch of cream of tartar

Filling & Topping:

• Margarine (softened, for spreading inside and on top)
• White sugar (to sprinkle generously)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat oven to (350°F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with margarine.

2. Make the Yolks Batter

In a mixing bowl, whisk together:

• 4 egg yolks
• ¼ cup white sugar
• ¼ cup vegetable oil
• ½ cup water

Sift in:

• 1 cup King Arthur cake flour
• 1 tsp baking powder
• Pinch of salt

Mix just until smooth—do not over-beat.

3. Whip the Meringue

In a clean, grease-free bowl, beat 4 egg whites with a pinch of cream of tartar until foamy. Slowly add ¼ cup sugar and continue beating until stiff peaks form.

4. Fold the Batters

Fold the meringue into the yolk mixture in three additions. Use gentle folding motions to maintain the batter’s volume and fluffiness.

5. Bake the Sponge

Pour the batter into the prepared pan. Spread evenly and tap gently to release air bubbles. Bake for 20–25 minutes, or until the cake springs back when lightly touched.

6. Roll While Warm

Remove from the oven and immediately flip the cake onto a clean parchment paper or towel dusted with sugar. Carefully peel off the bottom parchment. While still warm, roll the cake (without filling) from the short side and let it cool rolled up. This helps prevent cracks later.

7. Add the Filling

Unroll the cooled cake. Spread a thin layer of softened margarine over the surface. Sprinkle generously with white sugar. Roll the cake back up tightly.

8. Spread on Top

Lightly spread more margarine on the outside of the roll to keep it soft and give it a glossy, inviting finish.

9. Slice and Serve

Cut into even slices, about 1-inch thick. Enjoy with coffee, juice, or as a sweet merienda.

Storage Tips

• Room Temp: Best enjoyed within 1 day
• Refrigerated: Up to 3 days (bring to room temp or warm slightly before serving)
• Freezer: Wrap tightly in plastic wrap and foil, keeps well for up to 2 weeks

Baking Notes and Tips

• Use fresh eggs – They whip up better and give more stable meringue.
• Stiff peaks matter – Under-beaten egg whites can cause a dense, flat sponge.
• Avoid overmixing – It will deflate the batter and result in a tough texture.
• Don’t overbake – Once it springs back to the touch, it’s done. Dry sponge will crack.
• Roll while warm – This “trains” the cake to roll without splitting later.
• Choose flavorful margarine – Since it’s the main filling, taste matters.
• Use a flexible spatula – Makes folding easier and more precise.
• Try baking one test roll first – Especially if it’s your first time or you’re scaling up.

📊 Nutrition Info (Per Slice)

Serving Size: 1 slice (1 of 12)
Calories: ~155 kcal

• Total Fat: 8.5g
  • Saturated Fat: 1.8g
• Cholesterol: 85mg
• Sodium: 75mg
• Carbohydrates: 17g
  • Sugars: 10g
  • Fiber: 0.3g
• Protein: 3g

Note: This is an estimate based on 12 slices per roll using standard ingredients and margarine filling. Values may vary depending on exact brands and measurements used.

Classic Filipino Pianono with Margarine and Sugar Filling

Recipe by Tin-tin

Servings

12

servings

Calories

155

kcal

Ingredients

• 1 cup King Arthur cake flour

• 1 tsp baking powder

• Pinch of salt

• ¼ cup white sugar

• ¼ cup vegetable oil

• ½ cup water

• 4 egg yolks

• 4 egg whites

• ¼ cup white sugar (for meringue)

• Pinch of cream of tartar

• For the Filling & Topping:

• Softened margarine (for spreading inside and on top)

• White sugar (sprinkle generously)

Directions

• Preheat oven to 350°F and line a 10×15 jelly roll pan with parchment paper. Lightly grease with margarine.
• In a bowl, whisk together egg yolks, ¼ cup sugar, vegetable oil, and water.
• Sift in cake flour, baking powder, and salt. Mix gently just until smooth.
• In a separate bowl, beat egg whites and cream of tartar until foamy. Add ¼ cup sugar and beat until stiff peaks form.
• Fold meringue into yolk batter in three additions using gentle strokes.
• Pour batter into prepared pan, spread evenly, and tap to release bubbles. Bake for 20–25 minutes or until springy to the touch.
• Flip cake onto sugared parchment or towel. Peel off parchment and roll while warm. Let it cool rolled up.
• Unroll, spread softened margarine, sprinkle sugar, and re-roll tightly.
• Lightly spread more margarine on the outside for a glossy finish.
• Slice into 1-inch pieces and serve.

Notes

• Use cake flour for a finer, more delicate crumb.
• Rolling while warm prevents cracks in the sponge.
• Margarine is traditional but can be swapped with butter for a richer flavor.
• Store leftovers in a container at room temperature for 2–3 days. Best enjoyed fresh.

Why I Love Pianono

I love Pianono, and this was one of my favorite snacks growing up. Almost every bakery in the Philippines has them wrapped in plastic, lined up in trays, always waiting near the cashier. You’d see it whether you’re in the city or the province. It’s soft, a little sweet, and always felt special even if it was just a few pesos. That first bite fluffy sponge, margarine, and sugar was always the best part of merienda for me. Now that I bake my own, I love sharing that same feeling with my family.

So whether you’re baking for loved ones or just craving a taste of something familiar and comforting, this classic Pianono is always a sweet place to start.