First, preheat the oven to 180 °C. Cover a large baking tray (about 35×40 cm) with parchment paper and lightly butter.
Beat eggs, sugar and vanilla sugar to a light, thick cream. Mix flour, wheat powder and baking powder. Sift over the egg cream and stir in carefully with a rubber spatula. Spread the sponge mixture on the prepared baking sheet to a thickness of 1 cm.
Bake the sponge in a 180 degree oven for about 8 to 10 minutes until golden.
In the meantime, sprinkle a kitchen towel with sugar. Remove the sponge cake from the stove and turn it out hot on it. Carefully peel off the parchment paper and roll up the sponge cake together with the tea towel. Leave to cool.
For the filling, soak the gelatine in sufficient cold water.
Beat egg yolks and sugar to a light, thick cream. Place the cream and champagne in a saucepan and bring to the boil. Pour the hot mixture into the egg mixture, stirring vigorously, and return it to the frying pan.
Bring the cream to just before boiling point, stirring throughout; it should thicken slightly. Immediately transfer to a large enough bowl. Squeeze out the soaked gelatin and let it melt into the hot cream. Refrigerate until it begins to gel along the edge.
Whip the cream until stiff and fold into the cream. Refrigerate the champagne cream repeatedly until it has firmed up a tiny bit.
Unroll the roulade and cover with two-thirds
Preparation Tip:
The champagne roulade also tastes good when frozen and served as an ice cream sponge cake.
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