Champagne Cake Roll
With Mazola® Vegetable Oil
SERVING SIZE
10 Servings
TOTAL TIME
1 Hour
SKILL LEVEL
Intermediate
Ingredients:
- 1 cup champagne
- 4 large eggs, room temperature
- ⅔ cup white sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
- 3 tbsp Mazola Vegetable Oil
- 1 tsp apple cider vinegar
- 1/4 cup powdered sugar
CREAM FILLING:
- 2 tbsp Mazola Vegetable Oil
- 2 tbsp reduced champagne
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 (approx) tbsp milk, as needed
Instructions:
- Reduce the champagne: In a small saucepan over low heat, simmer the champagne, whisking occasionally, until it reduces down to 4 tbsp (1/4 cup). Let cool.
- Preheat oven to 350°F. Lightly grease a 15×10-inch baking sheet and line it with parchment paper.
- Using a stand mixer or hand mixer, beat eggs for 3 minutes until frothy and doubled in volume. Add sugar one tablespoon at a time and beat for 5-8 minutes until pale and thick. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters.
- Whisk together 2 tbsp reduced champagne, Mazola Vegetable Oil, and vinegar in a bowl and gradually combine with the egg mixture while mixing on low.
- Sift flour and baking powder into the egg bowl while mixing on low speed until just incorporated.
- Spread the batter evenly onto prepared pan. Bake for 12-15 minutes, until it is lightly golden and springs back when pressed gently. Transfer pan to a wire rack to cool for a few minutes.
- Meanwhile, lay a sheet of parchment paper onto a work surface. Sift powdered sugar generously over the warm cake to cover the surface. Run a knife along the edges of the pan to release the cake, then carefully but swiftly invert it onto parchment paper. Gently peel off the top layer of parchment paper. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the parchment as you are rolling. Let the cake cool completely (about 1 hour) in this rolled shape with the seam side facing down.
- In a mixing bowl, combine the icing ingredients except for the milk. Add milk 1 tbsp at a time as needed until icing is thick but spreadable.
- Unroll the cooled cake and spread the icing over the surface leaving about ½-inch border. Dip your spatula or knife in a cup of water if the icing is pulling off the cake as you spread. Gently but tightly roll the cake back up.
- Slice and serve.
