Turn on the oven to 200 degrees of temperature.
Cover a 30 x 40 cm plate. with parchment paper. Grease the parchment paper. Reserve.
Beat the eggs with the sugar and the vanilla essence until it becomes a light and frothy cream (letter point).
Mix the premix with the baking powder. Sift and incorporate slowly and with enveloping movements using a hand mixer or spatula when mixing.
Dump on the parchment paper covering the entire surface of the plate evenly.
Cook for 15 minutes.
Remove from oven and let cool.
Once cold, it can be rolled up on the parchment paper and kept in the refrigerator for 3 days, wrapped in plastic wrap.
Can be used for sweet and savory preparations
Mix in a 300 gs bowl. cream cheese, 1 can of natural tuna, 2 tablespoons of chopped fresh chives, 1 tomato perita cut into squares, salt and pepper. Reserve.
Sprinkle a clean canvas with sugar. Dump the pionono on the canvas. Carefully remove the parchment paper. Cover the entire surface with the cream cheese and roll. Garnish with tomatoes, sprouts and chopped chives.