Ingredients
Method
- Pour the champagne into a small saucepan and simmer over low heat until reduced to ¼ cup, stirring occasionally. Transfer the reduced liquid to the refrigerator until fully cooled.
- Preheat the oven to 350°F and grease a 10x15-inch jelly roll pan. Line the pan with parchment paper and lightly grease the parchment to prevent sticking.
- Whisk together the sifted cake flour, baking powder, and salt in a medium bowl until evenly combined.
- Beat the egg whites with ¼ cup of the sugar on high speed until stiff glossy peaks form. Transfer the whipped whites to a separate bowl.
- Add the egg yolks, remaining sugar, 2 tablespoons of cooled reduced champagne, and vanilla extract to the same mixing bowl. Beat until pale, thick, and fluffy.
- Fold half of the whipped egg whites into the yolk mixture, then gently fold in the remaining whites until mostly combined. Add the dry ingredients and mix carefully until no streaks remain.
- Spread the batter evenly into the prepared pan and bake until the cake springs back lightly when touched, about 15 minutes.
- Place a clean sheet of parchment paper or a thin kitchen towel on the counter and dust generously with confectioners’ sugar. Turn the warm cake onto the prepared surface and carefully peel away the parchment paper.
- Starting from the short end, gently roll the warm cake inside the parchment or towel. Allow it to cool completely while rolled, chilling in the refrigerator for about 2 hours to speed cooling.
- Remove the chilled cake from the refrigerator and let it sit for a few minutes while preparing the filling.
- Whip the heavy cream, confectioners’ sugar, reserved reduced champagne, and vanilla extract together until medium-stiff peaks form.
- Carefully unroll the cooled cake and brush the surface with the remaining reduced champagne. Lightly dust with cocoa powder if using. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
- Roll the cake back up without the towel or parchment and wrap loosely with plastic wrap. Chill for 20 minutes before slicing and serving.
- Dust the finished cake with additional confectioners’ sugar before serving if desired.
Nutrition
Notes
A delicate champagne sponge wrapped around silky whipped cream creates the kind of dessert that instantly feels festive and unforgettable. Every slice is soft, airy, and perfect for celebrating special moments with family and friends.