Fluffy Pianono Jelly Roll – Filipino Bakery Classic
Chef RV Manabat adapted by JojoM
A light and fluffy Filipino-style chiffon jelly roll filled with creamy dulce de leche. This easy and affordable Pianono recipe by Chef RV Manabat is a nostalgic bakery favorite, perfect as merienda or a sweet gift.
Fluffy Pianono Jelly Roll – Filipino Bakery Classic 🎂
If you grew up in the Philippines, chances are you’ve had Pianono at least once from your neighborhood panaderia. This nostalgic bakery classic is a light and fluffy chiffon roll cake filled with a creamy spread—most popularly dulce de leche. 🍮 Soft, slightly sweet, and rolled with love, Pianono is perfect for merienda or even as a thoughtful homemade gift. 🎁
Chef RV Manabat’s version makes this Filipino jelly roll simple and affordable, while keeping the soft chiffon base we all love.
Why You’ll Love This Pianono 💛
- ✅ Super soft chiffon base that’s easy to roll
- ✅ Creamy dulce de leche filling with a melt-in-your-mouth texture
- ✅ Perfect balance of sweetness—not too rich
- ✅ A panaderia-style treat you can recreate at home
Ingredients That Make It Special 🥚🥛
The chiffon sponge is the heart of Pianono. Using cake flour, whipped egg whites at stiff peaks, and a touch of corn oil, you’ll get that signature fluffy yet stable texture.
For the filling, Chef RV recommends dulce de leche, made spreadable with a little evaporated milk and butter for creaminess. The best part? You can switch it up—ube halaya, mango jam, or peanut butter also work beautifully!
Tips for the Perfect Roll 🔑
- Sift dry ingredients 3x for a finer, lighter sponge.
- Whip egg whites to stiff peaks to keep the cake airy.
- Roll while warm using a sugar-dusted cheesecloth to prevent cracks.
- Slice with a clean, wiped knife after each cut for bakery-perfect pieces.
Serving Ideas 🍴
- Dust with powdered sugar for a clean finish.
- Add a thin layer of cheese with the filling for that sweet-salty Filipino twist. 🧀
- Serve chilled with coffee or tsokolate for the ultimate merienda pairing.
Frequently Asked Questions (FAQ) ❓
What is Pianono?
Pianono is a Filipino chiffon sponge cake roll, usually filled with buttercream, jam, or dulce de leche. It’s a beloved bakery merienda treat.
How do I prevent my Pianono from cracking when rolling?
Roll the sponge while it’s still warm using a sugar-dusted cloth or parchment paper. This keeps it pliable and prevents cracks.
Can I use other fillings aside from dulce de leche?
Yes! Try ube halaya, mango jam, peanut butter, or grated cheese for a sweet-salty variation.
How long can Pianono be stored?
Wrap tightly in parchment or plastic wrap. Store at room temperature for up to 2 days, or in the fridge for 4–5 days. Bring to room temp before serving.
Can I make Pianono without a stand mixer?
Absolutely! A hand mixer works fine, or even a whisk (though it takes longer). The key is achieving stiff peaks for a light sponge.
Fluffy Pianono Jelly Roll – Filipino Bakery Classic
Chef RV Manabat adapted by JojoMA light and fluffy Filipino-style chiffon jelly roll filled with creamy dulce de leche. This easy and affordable Pianono recipe by Chef RV Manabat is a nostalgic bakery favorite, perfect as merienda or a sweet gift.
Chef's Tips
Sift dry ingredients three times for better texture.
Beat egg whites to stiff peaks to ensure a light sponge.
Use dulce de leche mixed with butter and evaporated milk for a creamy spreadable filling.
Roll the cake while still warm using sugar-dusted cheesecloth.
Tools Used
Parchment Paper
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Chiffon Cake Batter
Meringue
Filling
Instructions
Prepare Chiffon Batter
- 1
Sift cake flour, baking powder, sugar, and salt three times to combine, aerate, and refine.
- 2
In a separate bowl, whisk together egg yolks, water, and corn oil until smooth.
- 3
Combine wet and dry ingredients, mixing until batter is smooth. Set aside.
Make Meringue
- 1
Beat egg whites with cream of tartar until foamy.
- 2
Gradually add sugar while beating to stiff peaks.
- 3
Fold a portion of the meringue into the batter to lighten it, then gently fold in the rest using cut-and-fold technique.
Bake the Sponge
- 1
Grease and line a half sheet pan (18x13 inch) with parchment paper.
- 2
Pour batter into the pan and level the top with a spatula.
- 3
Bake in a preheated oven at 350°F (175°C) for 20–25 minutes or until lightly golden and firm.
Prepare Dulce de Leche Filling
- 1
If making dulce de leche from scratch, boil cans of condensed milk (labels removed) for 3–4 hours, adding water as needed.
- 2
Let cool, then mix with a bit of evaporated milk and softened butter until spreadable.
Assemble and Roll
- 1
Dust a cheesecloth with sugar and invert the baked sponge onto it.
- 2
While still warm, spread a thin layer of filling over the surface.
- 3
Roll tightly using the cloth, then coat outside with additional sugar.
- 4
Slice using a knife wiped clean after each cut for neat pieces.
Comments & Reviews
Anna
7/14/2025
Super soft and fluffy! Reminds me of the ones we used to buy at the local panaderia. Loved it!
Luis
7/21/2025
I made this with mango jam instead of dulce de leche—still turned out amazing. Thanks Chef RV!
Carla D.
7/25/2025
The chiffon base is perfect. I added a bit of cheese with the filling—Filipino style!
Jerome
8/11/2025
First time making Pianono and it was easier than I expected. My kids finished the whole roll in minutes.
Mei
8/15/2025
I dusted mine with powdered sugar instead of granulated sugar. Looked beautiful and tasted just right.
Nutrition Facts
Serving Size: 1 slice (approx. 80g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
