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Champagne Cake Roll with Champagne Buttercream and White Chocolate

The Tough Cookie. Cake recipe adapted from Sprinkle Bakes' Pink Velvet Roulade
  • 90 minutes
  • Serves 8 to 12

INGREDIENTS

3

Egg whites (about 100g or 3 1/2 ounces), large

5

Eggs (about 260g or 9 ounces, large

155 g

All-purpose flour

1 1/4 tsp

Baking powder

420 g

Granulated sugar

1

Sugar pearls

1/4 tsp

Table salt

310 g

White chocolate, good quality

1 1/4 tbsp

Sunflower oil

150 g

Butter, unsalted

2 1/2 tbsp

Buttermilk

60 milliliters

Heavy cream

4 tbsp

Marc de champagne or grappa

60 milliliters

Water

Gold luster dust, optional