Champagne roulade

Ingredients for 16 servings:

• 4 eggs
• 100 g sugar (1)
• 1 tbsp vanilla sugar
• 80 g flour (white flour)
• 40 g cornstarch (Epifin, wheat powder)
• 1 tsp baking powder
• 2 tbsp sugar (2)
• 5 sheets of gelatin
• 4 eggs, including the yolk
• 100 g sugar
• 4 dl cream (1)
• 2 dl champagne or sparkling wine
• 2 ½ dl cream (2)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 15 minutes

Preheat the oven to 180°C. Line a large baking tray (approx. 35 x 40 cm) with baking paper and lightly butter. Beat the eggs, sugar (1), and vanilla sugar until light and thick. Mix the flour, Epifin, and baking powder. Sift the mixture over the egg mixture and carefully fold it in with a rubber spatula. Spread the sponge mixture 1 cm thick on the prepared baking tray. Bake the sponge for 8 to 10 minutes until golden brown. In the meantime, sprinkle a tea towel with sugar (2). Remove the sponge from the oven and turn it out onto it while still hot. Carefully remove the baking paper and roll up the sponge, including the tea towel. Allow to cool. For the filling, soak the gelatine in plenty of cold water. Beat the egg yolks and sugar until light and thick. Place the cream and champagne in a pan and bring to a boil. Pour the hot mixture into the egg mixture, stirring vigorously, and return it to the pan. Bring the cream to just before boiling, stirring constantly; it should thicken slightly. Immediately pour into a bowl. Squeeze out the softened gelatine and dissolve it in the hot cream. Chill until it begins to set around the edges. Whip the cream until stiff peaks form and fold into the cream. Chill the champagne cream again until it has firmed up a bit. Unroll the roulade and spread with two-thirds of the champagne cream. Roll it up again. Spread the roulade with the remaining cream and chill for at least 3 hours. Garnish as desired before serving. Tip: The champagne roulade also tastes good frozen and served as an ice cream sponge.