A sweet and sparkly cake roll that's the pinnacle of festivity.
This cake roll, filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, is the pinnacle of festivity. It's delicious, even if you don't like Champagne. Wait, what? Is there anyone out there who doesn't like Champagne? Although most people drink Champagne for celebrations, I personally think a good bottle isNeedless to say, I also really love this cake. It's like eating a slice of Champagne...
Unfortunately, Marc de Champagne can be hard to come by. Plus, it can be really expensive. Lucky for us, there are cheaper options!have a sommelier's palate can also use a Marc de Bourgogne or a barrel-aged grappa made with Chardonnay grapes instead of Marc de Champagne. Both impart similar flavors to the cake, but are a lot cheaper because they're not from the popular Champagne region.
Despite the title, I wouldn't recommend using actual Champagne or another sparkling wine in this recipe. I tried it, and it just wasn't the same; you'd have to add a lot more of it than I call for in order to get that intense Champagne flavor. And adding a lot of Champagne to the cake batter or buttercream would dramatically affect the texture of these elements.The cake I use for this recipe is really easy to make.
Don't forget to wear oven mitts when you turn out the cake; both the cake and the cake pan will still be very hot! The mitts will probably feel a bit clumsy, but it's better than burning yourself.Once you've peeled off the baking parchment, immediately start rolling the cake into a tight roll, starting at one of the shorter ends. Roll tightly, making sure to apply even pressure as you roll.Once rolled, place the cake seam-side down onto a wire rack to cool to room temperature.
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