Champagne Cake Roll Recipe

1. In a small saucepan over low heat, simmer the champagne, whisking occasionally, until it reduces down to 4 tablespoons (¼ cup).

2. This usually takes around 20 minutes, but the time varies. Place reduced champagne in the refrigerator until completely cool.

3. Preheat oven to 350 degrees F.

4. Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks.

5. Then line it with parchment paper so the cake seamlessly releases.

6. Spray or grease the parchment paper too. An extremely nonstick surface is preferred for this cake roll.

7. Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.

Cake:

1. Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.

2. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and ¼ cup of sugar together on high speed for 4 to 5 minutes or until stiff peaks form.

3. Transfer to another bowl.

4. Using the same mixing bowl where the egg whites were in (no need to clean it), add the egg yolks, the remaining sugar, 2 tablespoons of reduced champagne, and vanilla extract.

5. Beat together at high speed for 3 to 4 minutes or until light in color.

6. Add ½ of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds.

7. Repeat with the remaining egg whites and beat on low for 10 seconds.

8. Finally, add the flour mixture and beat on low until the batter is completely combined. Do not overmix.

9. Spread the batter evenly into the prepared pan.

10. Bake for 15 minutes or until the cake springs back when poked with a finger.

11. As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter.

12. Sprinkle with 1 cup of confectioners’ sugar.

13. Once the cake comes out of the oven, immediately invert it onto the parchment or towel.

14. Peel off the parchment paper that was on the bottom of the cake as it baked.

15. Starting with the narrow end, begin rolling the cake up with the parchment or towel. Do this slowly and gently.

16. The cake will be warm. Allow the cake to cool completely rolled up in the parchment or towel.

17. Place in the refrigerator for about 2 hours to speed it up.

18. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up while preparing the whipped cream.

Whipped Cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, 1 tablespoon of the reduced champagne, and vanilla extract on medium-high speed for about 2 to 3 minutes until medium to stiff peaks form.

2. Gently and slowly unroll the cake. Brush with remaining reduced champagne.

3. Dust with cocoa powder, if desired.

4. Spread whipped cream evenly on top, leaving about a ½-inch border around the cake.

5. Gently roll the cake back up, without the parchment/towel this time.

6. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving.

7. Dust with more confectioners’ sugar, if desired.

8. Cover the leftover cake and store in the refrigerator for up to 3 days.