Champagne Cake Roll With White Chocolate White Chocolate Bûche de Noël Recipe

Ingredients

• For the Cake Roll:
• 5 large eggs
• 1 cup minus 1 tablespoon granulated sugar
• 4 teaspoons sunflower oil, or canola oil
• 2 1/2 tablespoons buttermilk
• 1 tablespoon Marc de Champagne, or grappa
• 5 1/2 ounces (about 1 cup plus 2 tablespoons) all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon table salt
• 1/4 cup powdered sugar for sprinkling
• For the Champagne Syrup:
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 teaspoon Marc de Champagne or grappa
• For the Champagne Buttercream:
• 3 large egg whites (about 1/3 cup + 1 tablespoon)
• 1 cup minus 2 tablespoons granulated sugar
• 1 1/3 sticks (about 11 tablespoons) unsalted butter, cubed and softened at room temperature
• 2 teaspoons Marc de Champagne or grappa
• For the White Chocolate Ganache:
• 6 ounces of good quality white chocolate
• 1/4 cup heavy cream
• For the White Chocolate Shards:
• 5 ounces good quality white chocolate
• Gold luster dust, optional
• Sugar pearls, optional

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