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Ingredients
Scale
- 1 cup (240ml) champagne*
- 1 cup (105g) sifted cake flour* (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature and separated
- 3/4 cup (150g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (120g) confectioners’ sugar, plus extra for topping
- optional: 1 Tablespoon unsweetened natural or Dutch-process cocoa powder
- 1 and 1/2 cups (360ml) heavy cream
- 1/3 cup (40g) confectioners’ sugar
- 1 Tablespoon reduced champagne (from step 1)
- 1/2 teaspoon pure vanilla extract
Instructions
- Reduce champagne in a saucepan until it thickens and cools.
- Preheat oven to 375°F (190°C) and prepare the baking pan.
- Mix dry ingredients in one bowl, combine egg yolks, sugar, champagne, and vanilla in another bowl.
- Fold dry ingredients into egg mixture, then fold in whipped egg whites.
- Pour batter into pan, smooth, and bake for 12-15 minutes.
- Roll the warm cake in a sugar-sprinkled towel and let cool.
- Whip cream and mix in remaining filling ingredients.
- Unroll the cake, spread with whipped cream, and re-roll.
- Chill the assembled roll for 1-2 hours before serving.
Notes
Ensure egg whites are room temperature for best volume.
Chill the assembled roll thoroughly for easier slicing.
Parchment paper is essential for a smooth cake removal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 80