Pianono (Filipino-Style Jelly Roll)

Sift cake flour, baking powder, sugar, and salt three times to combine, aerate, and refine.

In a separate bowl, whisk together egg yolks, water, and corn oil until smooth.

Combine wet and dry ingredients, mixing until batter is smooth. Set aside.

Beat egg whites with cream of tartar until foamy.

Gradually add sugar while beating to stiff peaks.

Fold a portion of the meringue into the batter to lighten it, then gently fold in the rest using cut-and-fold technique.

Grease and line a half sheet pan (18x13 inch) with parchment paper.

Pour batter into the pan and level the top with a spatula.

Bake in a preheated oven at 350°F (175°C) for 20–25 minutes or until lightly golden and firm.

If making dulce de leche from scratch, boil cans of condensed milk (labels removed) for 3–4 hours, adding water as needed.

Let cool, then mix with a bit of evaporated milk and softened butter until spreadable.

Dust a cheesecloth with sugar and invert the baked sponge onto it.

While still warm, spread a thin layer of filling over the surface.

Roll tightly using the cloth, then coat outside with additional sugar.

Slice using a knife wiped clean after each cut for neat pieces.