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A light and fluffy Filipino-style chiffon jelly roll filled with creamy dulce de leche. This easy and affordable pianono recipe is a nostalgic bakery favorite, perfect as merienda or a sweet gift.
Pianono is a classic Filipino chiffon roll cake with a soft, airy sponge and a creamy filling, often dulce de leche. It is a panaderia favorite that feels light but indulgent, with a tender crumb that rolls easily when warm. This version keeps the method simple while focusing on a stable sponge and a smooth, spreadable filling.
The key is a well-whipped meringue and a gentle fold into the yolk batter. When baked in a thin sheet and rolled while warm, the cake stays pliable and forms a tight, even spiral.
Expect a mildly sweet sponge with a rich, caramel-forward filling. The texture is soft and springy, with a creamy center that balances the light cake.
Sift the dry ingredients, then whisk them into the yolk mixture until smooth. Whip the egg whites to stiff peaks and fold gently into the batter. Spread the batter in a lined sheet pan and bake until lightly golden.
While the cake is warm, invert onto a sugar-dusted cloth, spread the filling, and roll tightly. Let it cool, then slice with a clean knife for neat spirals.
Sift the flour mixture several times to keep the sponge light. Avoid overmixing once the meringue is folded in, as this can deflate the batter.
Roll while the sponge is still warm and pliable. A warm roll minimizes cracking and helps set the shape.
If the filling is too thick, add a small splash of evaporated milk to loosen it without making it runny.
You can swap dulce de leche with ube halaya, mango jam, or peanut butter for a different flavor. For a sweet-salty twist, add a thin layer of grated cheese over the filling before rolling.
If you do not have cake flour, substitute all-purpose flour and add a small amount of cornstarch to mimic a lighter texture.
Pianono keeps well at room temperature for up to two days or in the fridge for up to five. Wrap tightly to prevent drying and bring to room temperature before serving.
For gifting, chill the roll briefly before slicing so the pieces stay neat and clean.
This cake uses eggs and dulce de leche, so it is not low in cholesterol. Serve smaller slices and balance with lighter dishes.
Pianono uses pantry staples and a small amount of filling. It is a cost-effective bake for parties or gifting.
What is Pianono?
It is a Filipino chiffon sponge roll filled with a sweet spread like buttercream, jam, or dulce de leche.
How do I prevent cracks when rolling?
Roll the cake while it is still warm using a sugar-dusted cloth or parchment.
Can I use other fillings?
Yes. Ube halaya, mango jam, peanut butter, or cheese all work well.
A light and fluffy Filipino-style chiffon jelly roll filled with creamy dulce de leche. This easy and affordable pianono recipe is a nostalgic bakery favorite, perfect as merienda or a sweet gift.

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.
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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.
8/15/2025
I dusted mine with powdered sugar instead of granulated sugar. Looked beautiful and tasted just right.
8/11/2025
First time making Pianono and it was easier than I expected. My kids finished the whole roll in minutes.
7/25/2025
The chiffon base is perfect. I added a bit of cheese with the filling—Filipino style!
7/21/2025
I made this with mango jam instead of dulce de leche—still turned out amazing. Thanks Chef RV!
7/14/2025
Super soft and fluffy! Reminds me of the ones we used to buy at the local panaderia. Loved it!
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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.
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