Piononos de Santa Fe (Granada Sponge Cakes)

• Egg yolk2
• Cinnamon stick2
• Cornstarch30g
• Whole milk500ml
• Sugar280g
• Water100ml
• Egg4
• All-purpose flour60g
• Lemon zestfrom 1 lemon
• Heavy cream200ml
• Cinnamon powderfor garnish

How to Make It

• 1

  Preheat your oven to 180°C (350°F). For the sponge cake, separate 4 large eggs. Beat the egg whites with 50g of sugar until stiff peaks form. In another bowl, beat the egg yolks with another 50g of sugar until pale and fluffy. Gently fold the egg whites into the yolk mixture, then carefully fold in 60g of sifted all-purpose flour until just combined, being careful not to deflate the mixture.

• 2

  Spread the sponge cake batter evenly onto a baking sheet lined with parchment paper, forming a rectangle approximately 30x40 cm (12x16 inches). Bake for 8-10 minutes, or until golden brown and the cake springs back when gently pressed. Don't overbake, as it needs to be pliable for rolling.

• 3

  While the cake bakes, prepare the syrup: combine 100g of sugar and 100ml of water in a small saucepan with a cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.

• 4

  For the custard cream (crema pastelera), heat 500ml of whole milk with lemon zest and another cinnamon stick in a saucepan until just simmering. In a separate bowl, whisk the 2 additional egg yolks with 50g of sugar and 30g of cornstarch until smooth. Slowly pour the hot milk mixture over the egg yolk mixture, whisking constantly.

• 5

  Return the entire mixture to the saucepan and cook over medium heat, stirring continuously with a whisk, until the cream thickens to a pudding-like consistency. This will take about 5-7 minutes. Remove from heat, discard the cinnamon stick and lemon zest, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.

• 6

  Once the sponge cake is out of the oven, immediately invert it onto a clean, damp kitchen towel. Remove the parchment paper. Brush the warm cake generously with the prepared syrup. Starting from one long side, carefully roll the cake tightly using the towel to help. Let it cool rolled up for 15 minutes.

• 7

  Unroll the cake, spread a thin layer of the cooled custard cream over it, then re-roll it gently. Cut the roll into 8-10 equal portions, about 4-5 cm (1.5-2 inches) wide. Stand each portion upright, creating small cylinders.

• 8

  Pipe or spoon a generous dollop of the remaining custard cream on top of each pionono, creating a small mound. You can also whip 200ml of heavy cream with 15g of sugar until stiff peaks form and use this instead or in addition to the custard for the topping.

• 9

  Finally, sprinkle the remaining 15g of sugar over the custard tops, a pinch on each pionono, and caramelize it lightly using a kitchen blowtorch or a hot metal spatula until golden brown. Serve immediately, perhaps with a dusting of cinnamon powder.