Ingredients
- 1/4 cup butter
- 1/3 cup ground unsalted almonds
- 1 cup coconut flakes
- 12-ounce can condensed milk
- 1 cup sifted flour
- 1/3 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sugar 3 eggs, separated
- 1/3 cup cold water
- 1 teaspoon vanilla confectioner’s sugarteaspoon
Instructions
- ine a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
- Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
- Sift together flour, cocoa, salt, baking soda and sugar.
- Beat egg yolks in bowl until fluffy.
- Blend sifted dry ingredients, water and vanilla and beat for another minute.
- Beat egg whites separately until stiff and fold into mixture.
- Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
- Transfer to a serving platter and sprinkle with more confectioner’s sugar.
- Slice to serve.
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Do you have a better Pianono (Filipino Jelly Roll) recipe?