Pionono Arrollado Salado /Plato Clásico de Navidad

Pionono in Argentina is a very versatile dish and it can be easily made at home. It’s basically a sponge cake roll stuffed with anything you like, can be sweet or savory. It's a Summer dish you’ll see at Christmas dinner. INGREDIENTS: (for 1 pionono) 4 eggs 80 gr of sugar 80 gr of all purpose flour 1 tbsp honey 1 pinch of salt Filling: 200 gr of cooked ham 100 gr of cheese slices 1 tomato 10 green olives 1 cup of palm hearts 2 hard-boiled eggs Lettuce leaves 1 cup of mayonnaise To decorate: 1 grated hard-boiled egg chopped chives lettuce hearts Cherry tomatoes Instructions • Line and butter a rectangle baking tray of 15x10.5 inch (30x40 cm). Set aside. • In a bowl, add in eggs, salt, sugar and honey. Place over a hot water bath and whisk until warm and the sugar dissolves. Whisk for 10 minutes until ribbon stage. • Add in sifted flour into the mixture in 3 additions. Gently fold in to combine after each addition. Pour batter into prepared baking tray and gently spread evenly. • Bake using middle rack at 360ºF (180ºC) in a preheated oven for 8-10 minutes or until top and bottom are golden brown indicating that it's cooked. Remove from the oven and detach the edges from the baking sheet. Unmold over a clean kitchen towel sprinkled with sugar, cover with the tray and leave it cool completely. Once completely cooled, remove the baking sheet. Now the pionono is ready to be used.