How to Make Pionono: A Delicious Spanish Sponge Cake Dessert

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Pionono, a delectable Spanish sponge cake treat, is simpler to make than its elegant appearance suggests. Originating in Santa Fe, Granada, this dessert pays homage to Pope Pius IX (Pio Nono in Spanish), who apparently shared a fondness for its delicate flavors. Imagine a thin, airy sponge cake, rolled and filled with a creamy custard, then torched for a touch of caramelized goodness. It’s the perfect ending to any meal, special enough for celebrations yet easy enough for a weeknight treat. Ready to impress your family and friends? Let’s dive into the world of pionono!

Ingredients You’ll Need

For the sponge cake:

  • 6 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the filling:

  • 2 cups (473ml) whole milk
  • ½ cup (100g) granulated sugar
  • ⅓ cup (40g) cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping:

  • ½ cup (113g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • Granulated sugar, for torching (optional)

Tools of the Trade

  • Baking sheet (approximately 10×15 inches)
  • Parchment paper
  • Stand mixer or hand mixer
  • Two saucepans (one medium, one small)
  • Whisk
  • Serrated knife
  • Piping bag (optional)
  • Kitchen torch (optional)

Article by Family Cuisine

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