Basil Mint Champagne Cake Roll
An elegant chilled cake roll made with a champagne mousse filling paired with a basil-mint flavored sponge, layered with fresh fruit and set in the refrigerator.
Story
This elegant dessert draws inspiration from French patisserie with a modern herbal twist. A delicate basil-mint infused sponge cake is rolled around a light, airy champagne mousse, while thin layers of fresh fruit add bursts of color and brightness throughout. Chilled until perfectly set, the roll develops a refreshing, sophisticated character where the herbaceous notes of basil and mint mingle with the subtle effervescence of champagne. The result is a refined, no-bake finale that feels equally suited to summer afternoons and celebratory evenings.
Ingredients
egg yolks
2 pieces
powdered sugar
30 g
champagne
30 g
salad oil
20 g
egg whites
3 pieces
granulated sugar
50 g
low-gluten flour (sifted)
70 g
fresh basil leaves (cut into 0.5 cm small pieces)
7 g
fresh mint leaves (cut into 0.5 cm small pieces)
7g
rum syrup
to taste
mango (peeled and pitted, cut into 2 cm pieces, refrigerated)
60g
strawberries (washed and hulled, cut into 2 cm pieces, refrigerated)
60g
champagne mousse filling
250g
Instructions
1
Making Champagne Mousse Filling
Beat the egg yolks until broken up, add sugar and stir until whitened. Soak the gelatin powder in ice water for 20 minutes, then heat over a bain-marie until dissolved. Heat the champagne to 80°C, add it to the egg yolks in batches while stirring, then heat over low heat to 80°C. Pour in the gelatin liquid, strain into a steel bowl and let cool. Whip the fresh cream over an ice-water bath to 80% stiff peaks. Cool the champagne-egg mixture over an ice-water bath, adjust its consistency to match that of the whipped cream, then fold together evenly.
2
Making Cake Batter
Beat the egg yolks, add powdered sugar and whip until the mixture can draw lines. Add the salad oil (warmed over a bain-marie) and champagne, and mix evenly. Beat the egg whites until foamy, then add the sugar in three batches and whip to stiff peaks. Take 1/3 of the whipped egg whites and fold into the egg yolk mixture, then add the remaining whites and fold (cut-and-fold) evenly. Sift in the low-gluten flour and mix until no dry flour particles remain.
3
Add Herbs
Evenly sprinkle fresh basil leaves and mint leaves over the surface, pour into a baking pan and smooth flat. Bake at 200°C for 12–15 minutes, remove from the oven, invert and cool.
4
Shaping
Cut the cake at a 45° angle, brush with rum syrup and score lines. Spread half of the champagne mousse filling over it, layer diced mango and strawberry, then cover with the remaining mousse. Roll up and refrigerate for at least 30 minutes.
