Argentinian Pionono

Ingredients

Eggs

6

Granulated sugar

3/4 cup

All-purpose flour

1 cup

Vanilla extract

1 teaspoon

Dulce de leche

1 1/2 cups

Powdered sugar

1/2 cup, for dusting

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy.
3. Gradually add the all-purpose flour and vanilla extract to the egg mixture, ensuring it's well combined.
4. Line a baking sheet with parchment paper and evenly spread the batter onto it.
5. Bake for 10-12 minutes, until the cake is golden and springs back when lightly touched.
6. Allow the cake to cool for a few minutes after removing it from the oven.
7. Dust a clean kitchen towel with powdered sugar and carefully transfer the cake onto the towel, removing the parchment paper.
8. Evenly spread the dulce de leche over the cake, leaving a small border around the edges to prevent spillage when rolling.
9. Using the towel, tightly roll the cake from one end to the other, making sure to keep the roll compact.
10. Place the rolled cake on a serving platter, seam-side down, and dust generously with powdered sugar.
11. Slice the pionono into individual servings and enjoy!