Champagne Cake Roll

Bahan-bahan (10 porsi)

• 1 cup (240ml) champagne*
• 1 cup (105g) sifted cake flour* (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature and separated
• 3/4 cup (150g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (120g) confectioners’ sugar, plus extra for topping
• optional: 1 Tablespoon unsweetened natural or dutch-process cocoa powder
• 1 and 1/2 cups (360ml) heavy cream
• 1/3 cup (40g) confectioners’ sugar
• 1 Tablespoon reduced champagne (from step 1)
• 1/2 teaspoon pure vanilla extract