Strawberry and Champagne Roulade

Methods

1.  To make this Roulade Recipe:
• Preheat the oven gas 6 / 190*c and prepare a 25 x 35 cm (approx) tray by lining with greaseproof paper and greasing that.
2. To make the filling -
• Slice the strawberries in half and then slice very thinly, toss in the sugar and champagne.
• Set aside to macerate until needed.
3. To make the roulade -
• Separate the eggs and place in separate clean bowls.
• Whisk the egg whites with half of the sugar until stiff.
• Whisk the egg yolks with the remaining sugar until light and throffy and add the vanilla.
• Sieve the flour in to the egg yolk mix and mix together.
• Gently mix the two egg mixes together, being careful not to loose too much air.
• Spoon carefully on to the greased tray and spread out to form a flat layer.
• Bake for 12 - 14 minutes on the middle shelf until set and firm.
• Remove and cool slightly before turning out on to a sugared piece of greaseproof paper and then roll to shape when still hot. (Landscape rolling down towards you).
• Set-aside until cold..
4. To put the roulade together -
• Unfold the roulade and spread all over with the creme fraiche.
• Scatter over 2/3 of the strawberries and reserve the remaining with the juice. 
• Roll the roulade back to form a log / roll shape.
• Dust with icing-sugar..
5. To make the Strawberry and Champagne Sauce -
• Rapidly simmer the reserved juice and the strawberries for 3 - 4 minutes until slightly thickened.
• Whizz / process to form a sauce.
• Serve with the roulade.