Pianono Sponge Cake -60g cake flour made from U.S. wheat -5 large eggs, separated -100g granulated sugar (divide into 2 portions of 50g) -20g cornstarch -30g milk -30g vegetable oil -1 tsp vanilla -¼ tsp salt Filling & Coating -150ml chilled whipping cream (or buttercream) -30g powdered sugar -80g grated cheddar cheese -50g softened butter (optional, for spreading). Instructions Prepare the Batter 1.Preheat the oven to 170°C. 2.Line a 10x15-inch jelly roll pan with parchment paper. 3.In a bowl, whisk together egg yolks, milk, oil, and vanilla. 4.Sift in cake flour, cornstarch, and salt. Mix until smooth. 5.In another bowl, beat egg whites until foamy. 6.Gradually add 50g sugar and whip to medium-stiff peaks. 7Fold the meringue into the yolk mixture in 3 additions until fully combined. Bake 1.Spread batter evenly in the prepared pan. 2.Bake for 12–15 minutes or until the top springs back when touched. 3.Immediately invert onto a clean parchment paper and peel off the baking paper. 4.Cover with a clean towel and let cool completely. Fill and Roll 1.Whip cream and powdered sugar until stiff. 2.Spread a thin layer of butter (optional) over the cake. 3.Spread whipped cream evenly. 4.Roll the cake tightly from the shorter side. 5.Chill for 30 minutes. Finish 1.Spread a thin layer of butter around the outside of the roll. 2.Coat generously with grated cheddar cheese. 3.Slice and serve. Follow us for more delicious flour dessert recipes! 🌾🍞🍰 repost this video with your friends and share your baking buddies! #Filipinotok #Recipe #GoWheatPH #Pinoyfood #PH - @gowheatph