Hearts of Palm and Chicken Pionono
- 4 eggs
- 4 tablespoons of sugar
- 1 tablespoon of honey
- 1 teaspoon of salt
- 4 tablespoons of flour, sifted
- Butter, to grease the pan
- Powdered sugar
You’ll need a 15″ x 11″ x 1″ jelly roll pan. Preheat your oven to 400ºF. Grease the pan with butter. Cover it with parchment paper and grease it with butter.
With a mixer, for about 8 to 10 minutes, beat the eggs, sugar, honey and salt on high speed until you obtain a thick, pale yellow mixture. Carefully fold in the flour until just incorporated. Pour the batter into the pan and spread gently and evenly. Bake for 8 to 10 minutes, until golden brown and springy to the touch.
Run a knife around the sides of the cake. Invert onto a dish towel dusted with powdered sugar, and slowly remove the parchment. Roll the cake up in the towel, starting at a short side. Let it cool for 1 hour, seam side down, on a wire rack.
Unroll the cooled pionono, and spread with filling, leaving about a ½-inch border on the sides. Beginning on a short side, carefully roll up the pionono and place it seam side down on a platter.
Slice off the end pieces with a serrated knife to neaten up the appearance. Garnish as desired and refrigerate until ready to serve.