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Champagne Cake Roll

Back home in Chicago, my family owns wine stores. My great-grandfather started the stores in 1934, and we have had four generations put their blood, sweat, and tears into the operation. These stores, the people, and of course, the wine, hold a special place in my heart!

This New Year's Eve cake is a festive homage to the people (including my own brother and uncle) who work so hard to keep the family business going, especially during the last two years, that have been especially tough on everyone in retail.

I hope you all enjoy this cake at your New Year's Eve Festivities and I hope that 2022 is a better year than the last couple!


6 Eggs, separated

⅔ Cup granulated sugar

⅓ Cup sparkling wine

1 Cup flour


8 fl oz Heavy whipping cream

2 Cups sparkling wine

The first step in this recipe is important as you must do it the day before you wish to make the cake!!!

Pour 2 cups of sparkling wine in a sauce pan. Heat over medium-high heat until it begins to boil. Let boil and reduce until it’s volume has reduced by half. Place in the fridge to cool overnight.

Separate the eggs. Begin to whip the egg whites. Once they begin to turn foamy, slowly sprinkle in ⅓ cup of sugar while continuing to whip the egg whites with the mixer on high.

Whip for 5-7 minutes until medium peaks form. Medium peaks will stand up when the mixer is pulled from the egg whites, but their tops will fold over.

Set the egg whites aside.

In a large bowl, whisk together the egg yolks, sparkling wine, and the remaining ⅓ cup of sugar.

Take ¼ of the egg whites and fold into the egg yolk mixture. Continue until all of the whites are folded into the yolks.

Sprinkle the flour into the egg mixture ½ cup at a time, folding in completely before adding more.

Once fully mixed, take ¼ cup of the batter and place in a separate bowl. Take one more ¼ cup of batter and place in another separate bowl.

Using gel food coloring dye one of the bowls green, and one brown. Put each color of batter into a separate piping bag.

Preheat oven to 375 degrees Fahrenheit.

Line a 9X13 inch baking sheet with parchment paper. Begin by piping the brown batter into the shape of the top of many wine bottles, continue across the entire sheet of parchment paper. Place in the freezer until frozen solid, about 10 minutes. Remove from the freezer and use the green batter to pip the shape of a wine bottle, leaving a small rectangular hole where the label would be (you can skip the hole if you desire)!

Place back in freezer until frozen solid, about ten minutes. Remove from the freezer and spread the remaining cake batter over the entire baking sheet. Bake for 10-13 minutes.

Take out of the oven and place on a hand towel covered in powdered sugar. Roll the cake in the towel and allow to cool completely.

While the cake is cooling, make the filling by pouring the heavy whipping cream into the bowl of a stand mixer. Mix on high until the cream begins to thicken. At this point, add 1-2 tablespoons of the reduced wine mixture you made the day before. Continue whipping until the cream holds stiff peaks.

Unroll the cake and spread the whipped cream over the cake. Roll the cake back up and enjoy!

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