Piononos de Santa Fe (Granada Sponge Rolls)

Instructions

1. Make the syrup: simmer the 150 ml water, 120 g granulated sugar and cinnamon stick for 5 minutes until the sugar dissolves and the syrup turns lightly thick. Cool, about 1 hour, then remove the cinnamon stick.
2. Make the yolk cream: in a saucepan whisk the egg yolks, 150 g granulated sugar and 20 g cornstarch until smooth, then whisk in the 100 ml water. Cook over medium-low heat, whisking constantly, until it thickens, then let it bubble for 1 full minute while whisking, 6 to 8 minutes total (it will be well above 160°F / 71°C). Scrape into a bowl, press plastic wrap on the surface and chill until cold, about 30 minutes.
3. Heat the oven to 400°F (200°C) and line the baking sheet with parchment paper.
4. Make the sponge: whisk the egg yolks from the eggs with half of the 90 g granulated sugar until pale and thick, about 3 minutes. In a clean bowl whip the egg whites to soft peaks, then add the remaining sugar gradually and whip to firm, glossy peaks. Fold the yolk mixture into the whites, then sift the all-purpose flour and 30 g cornstarch over and fold gently until no streaks remain.
5. Spread the batter evenly over the baking sheet, about 1 cm (3/8 inch) thick. Bake until pale golden and springy to the touch, 8 to 10 minutes. Cover loosely with a clean towel and cool 5 minutes, then trim the dry edges.
6. Brush the warm sponge generously with about two-thirds of the syrup. Spread about half of the cold yolk cream in a very thin layer over the sponge, leaving a 1 cm (3/8 inch) border on one long side, and sprinkle with the ground cinnamon.
7. Starting from the other long side, roll the sponge up tightly with the help of the parchment paper. Wrap in the paper and chill 30 minutes so the roll sets.
8. Trim the ends and cut the roll with a sharp serrated knife into 10 pieces about 4 cm (1 1/2 inches) tall. Stand them upright and brush the outsides with the remaining syrup.
9. Spoon or pipe a dome of the remaining yolk cream on top of each pionono, sprinkle with the 30 g granulated sugar and caramelize with a kitchen torch until amber and glassy, about 20 to 30 seconds each. Serve chilled or cool.