The unwhipped champagne Ganache must rest for at least 6 hours, preferably overnight, before you whip it up into a fluffy cloud. So plan accordingly when making this ganache.

Don’t be intimidated by the many components; it is an easy ganache and cake to make and delious.
 

Strawberries

• I use frozen Ruby red strawberries that I have kept hidden in my freezer during the summer; they are sweet and have a beautiful red color; If you use strawberries that are not in their prime, use frozen strawberries instead of fresh as they are often frozen at the peak of the season on the farm and may taste better than using fresh strawberries in the store when it´s not strawberry season.
   
• Place the frozen strawberries into an airtight container in the fridge for a few hours, preferably overnight, to drain most of the water content in the strawberries. For this cake, I only use strawberries, the strawberry water you can drink, or add a little sparkling water.

Champagne & Ganache
 

•  For this ganache to work, make sure to use premium-quality white chocolate. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't related to chocolate and won't whip up.
   
• When making this ganache, use your favorite champagne. I used  A french Champagne called " Beaumont de Crayères Grande Réserve Brut" the ganache will taste like champagne, so use one you love.
   
• Coarsely chop the 300-gram white chocolate; a serrated knife is best for the job.
   
• Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Pour 400-gram heavy cream into a medium saucepan.
   
• Use a sharp knife to split one fresh vanilla bean lengthwise; Put both the vanilla pod and the vanilla seeds into the saucepan together with the cream and bring to a simmer. If time permits, remove from heat, cover tightly, and steep for 1 hour to get a lovely vanilla flavor.
   
• After one hour, discard the vanilla bean, scrape flavorful gooey vanilla seeds back into the cream, and warm the cream over medium heat until just to a boil, about 80C°/176F°. As soon as the cream has come up to the right temperature, pour the 175-gram champagne into the warm vanilla mixture. Re-heat the mixture just to a boil, about 70C°/176F°.  Do not overheat, or the alcohol and some of the champagne flavor will be lost.
   
• Quickly pour the warm champagne cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1-2 minutes before stirring. Then stir slowly with a spatula until smooth in the middle and emulsify the cream, champagne, and white chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth, it makes for a better Champagne Ganache.
   
• Pour the warm Champagne ganache into a clean bowl or container; cover it with plastic wrap pressed directly against the surface of the ganache to prevent a skin from forming. Refrigerate overnight.
   
• Unwhipped frosting can be stored in the refrigerator in an airtight container, with plastic wrap against the surface of the cream, for up to 3 to 5 days.
   
• Take the bowl with the white chocolate ganache out of the refrigerator. *Make sure that the ganache is cold. If it is at room temperature, it won’t whip up.
   
• Pour the cold Champagne ganache into the bowl of your stand mixer with the whisk attachment, and beat on medium-high speed for 10 to 25 seconds ( it whips up fast) or until you get a medium consistency and creaminess.  Remove the whisk attachment from your mixer, and whip by hand for several seconds to check the consistency between mixing.  Due to added cocoa butter in white chocolate, it whips up fast. Do not overbeat this mixture, or it will become grainy. 
   
• If not used, immediately cover the top and place the bowl in the fridge until the cake roll is ready/cool. If needed, re-whip lightly before using if needed.

Direction for the Vanilla Cake
 

• Preheat the oven to 180C°/355F° 
   
• Grease a 30 x 40 cm ( 12 x 16 inch) baking sheet with softened butter so the parchment paper sticks; then, line it with parchment paper and grease the parchment paper too. Set aside.
   
• In a medium bowl sift 150 grams of all-purpose flour and 1 1/2 teaspoon baking powder together twice and set it aside for now.
   
• When you are ready to mix your cake, warm all the eggs ( in the shell) by placing them in a bowl of hot tap water for about 5 minutes before whipping up the eggs, change the water if it cools down too much. This step will make for a better cake batter.
   
• Into the bowl of an electric mixer fitted with the whisk attachment, whip 300 grams eggs, 185 grams superfine sugar, and one teaspoon vanilla bean paste on low speed for a minute, then turn the mixer to medium speed and whip it for about 8 minutes, or until it triples in volume. When done, the mixture will be pale in color and slightly thickened. When you lift the whisk, the batter leaves a trail just long enough for you to draw the “8.”
   
• Remove the bowl from the mixer; in three additions, sift the flour mixture over the whipped egg/sugar mixture. Use a balloon whisk instead of a silicon spatula, and gently fold the flour into the whipped eggs until fully combined. Be very delicately with just a few folds as possible with each addition of flour, but try to quickly once the eggs are beaten, so they don’t deflate. Periodically shake out the batter that collects inside your whisk.
   
• Use a large silicone spatula at the end of the folding to reach the bottom of the bowl and scrape the batter into your prepared baking tray. Spread the cake batter evenly into the prepared sheet pan, and spread it into an even layer with a spatula.
   
• Bake in the center of the oven until the top of the cake springs back when pressed lightly in the center, gently touched with your fingertip, and the top has a golden color;  about 15 minutes.
   
• While the cake is in the oven, place a thin kitchen towel ( that is as big as the cake) flat on the counter and sprinkle the towel evenly with 3 tablespoons of superfine sugar. ( rub the sugar onto the towel) The sugar will prevent the cake from sticking to the paper when you roll the cake later on, and the sugar also tastes delicious outside the cake.
   
• Once the cake comes out of the oven, immediately invert the cake onto the towel. Immediately peel off the parchment paper on the cake's bottom. Then begin rolling the cake with the towel. Take your time when doing this. The cake will be warm. Allow the vanilla cake roll to cool completely rolled in the towel. Let cool completely for about 1 to 1 1/2 hours.
   
• When ready to fill the cake, Unroll the vanilla cake; If you have some champagne left, you can use some to brush on the cake before adding the champagne Ganache.
   
• Spread all of the whipped Champagne Ganache evenly on top of the cake using an offset spatula and spread it into an even layer.
   
•  Add 200 grams of juicy strawberries on top.
   
• Gently roll the cake back up without the towel this time. Cover the cake tightly with plastic wrap and refrigerate for a few hours to get set, preferably overnight, before slicing and serving.
   
• Slice the cake into 10 to 12 slices, serve and enjoy.
   
• Keep leftovers covered in the fridge for up to 3 days.
   

For step-by-step pictures of how to make 
 → Champagne & Strawberry Cake Roll
Click → here