Ingredients:

• 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

Preparation:

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.

Assembly:

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.