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1
Boil the Eggs
10 minutes
Boiling water, 100°C (212°F)
Put 2 eggs in a small saucepan, cover with cold water and bring to a rolling boil. Boil for 10 minutes, then drain and run under cold water until cool enough to handle. Peel and slice into even rounds.
Start the eggs in cold water so the shells do not crack; cold water after boiling stops the yolks turning grey.
Done when: Firm whites, bright yellow yolks, no grey ring.
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2
Bake the Sponge
12 minutes
180°C (350°F)
Heat the oven to 180°C (350°F) and line a 25 x 35 cm baking tray with parchment paper. Whisk the egg whites with a pinch of salt until soft peaks form, then whisk in half the sugar. In a second bowl, whisk the yolks with the remaining sugar, honey and vanilla until pale and thick, then fold in the sifted flour. Fold the whites in gently in two batches. Spread the batter evenly over the tray, about 1 cm thick, and bake for 10 to 12 minutes, until golden and springy to the touch.
Fold, do not stir: stirring knocks the air out and the sponge comes out flat and stiff.
Done when: Golden, springy sponge that bounces back when pressed.
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3
Roll and Cool the Sponge
5 minutes
Warm, about 60°C (140°F)
Lay a clean tea towel on the bench and dust it lightly with sugar. Turn the hot sponge out onto the towel, peel off the parchment, and roll the sponge up inside the towel, starting from a short end. Leave it rolled for 5 minutes, then unroll it gently and lay it flat, sponge side up.
Roll while it is hot — this teaches the sponge its curl, so it rolls again without cracking when it is filled.
Done when: A flat sponge with a gentle curl at one end, no cracks.
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4
Mix the Filling
5 minutes
Room temperature, about 20°C (68°F)
Beat the softened cream cheese with the mayonnaise until completely smooth, and season with a pinch of salt and pepper. Taste it: it should be creamy and lightly tangy, not sharp.
Softened cream cheese blends smooth; cold cream cheese leaves lumps in the spread.
Done when: Smooth, spreadable, lightly tangy.
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5
Fill, Roll and Slice
10 minutes
Room temperature, about 20°C (68°F)
Spread the mayonnaise mix evenly over the sponge, leaving a 2 cm border bare along the far long edge. Lay the ham slices over it, then the Gouda, then a row of egg rounds along one short end. Scatter the tomato halves, lettuce strips, olives and hearts of palm evenly over the rest. Roll the sponge up tightly from the egg end, pressing gently as you go, and set it seam side down. Slice into 8 thick rounds with a sharp, serrated knife.
Roll from the egg end so the eggs sit in the centre of the spiral, and wipe the knife between cuts for clean slices.
Done when: A tight roll with a clear spiral of ham, egg and vegetables in every slice.
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6
Chill and Serve
30 minutes chilling
Fridge, 4°C (40°F)
Wrap the sliced roll (or the whole roll before slicing) in cling film and chill for at least 30 minutes. The chill is not counted in the 42 minutes of cooking time. Serve cold, straight from the fridge, on a platter with salad. Chilling firms the filling so the slices hold their shape.
Chill before serving: a warm pionono sags and the slices slide apart.
Done when: Cold, firm slices with a clean spiral, ready to serve.
auto_awesome Finishing Touches & Plating
Serve the pionono cold, in thick slices that show the spiral, with a crisp green salad on the side. A glass of cold white wine or sparkling water with lemon suits it perfectly.
Uruguay
35m
