Description
A light and airy cake rolled with a champagne-flavored filling.
Ingredients
Scale
- 4 eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup champagne
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a jelly roll pan.
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Gradually add the flour, baking powder, and salt, mixing until just combined.
- Fold in the champagne and vanilla extract.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes or until golden and springy to touch.
- Invert onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake tightly in the towel and let cool completely.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Unroll the cake and spread the cream filling evenly.
- Re-roll the cake without the towel and refrigerate before serving.
Notes
- For added flavor, you can incorporate citrus zest into the cream filling.
- Ensure the cake is completely cooled before unrolling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg