Pionono Blancmange Roll

A Pionono is just like a jelly roll cake: a sponge cake made of eggs, sugar, flour, but filled with plenty of Blancmange (a reduction of milk and sugar). Pionono is a delicious sweet treat for in between, as a dessert or cake. For some (like us here at LimaEasy) Pionono is heaven on earth and absolutely addictive. While in Peru Pionono is sold by street vendors literally everywhere or in bodegas and supermarkets, the good thing: you can really easily and quickly prepare it yourself at home.


  • Cake
  • 180g all-purpose flour
  • 1 teaspoon baking powder
  • 5 eggs
  • 3 tablespoons water
  • 180g sugar
  • 1 teaspoon vanilla extract
  • Filling
  • 220 – 240 g Blancmange


Preheat oven to 180°C. Line a jelly roll pan or large baking tray with parchment paper. Sift flour and baking powder together and set aside. Separate the eggs.

In a mixing bowl beat the egg whites together with the water until stiff. Then gradually add the sugar and whisk until the sugar is completely dissolved. Add the egg yolks and the vanilla extract. Beat until foamy. Gently fold in the flour-baking powder mixture.

Spread the batter evenly on the jelly roll pan or large baking tray. Bake cake until it is golden brown and just starts to spring back to your touch, about 8-10 minutes. Don’t bake to long as the cake will break when rolling! In the meantime prepare a clean dish cloth (or piece of parchment paper) Once the cake is ready, remove from oven and immediately turn out onto the prepared dish cloth. Quickly remove parchment paper used for baking, trim the edges and carefully roll up the cake. Let cool completely.

Carefully unroll the cake and spread evenly with manjarblanco. Roll cake again and sprinkle with icing sugar.


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