Oreo Cream Chocolate Roll
Ingredients
For the chocolate sponge cake:
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4 large eggs
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1/2 cup granulated sugar
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1/4 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon vanilla extract
For the Oreo cream filling:
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1 cup heavy whipping cream (chilled)
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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8 Oreo cookies, crushed
Optional toppings:
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Extra whipped cream
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Crushed Oreos
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Chocolate ganache or powdered sugar for dusting
Instructions
1. Preheat and prepare pan
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
2. Make the sponge cake
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5–7 minutes, until pale and thick. Add vanilla extract and mix.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
3. Roll the cake
While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper. Gently roll the cake with the towel from the short end. Let it cool completely while rolled.
4. Make the Oreo cream filling
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the crushed Oreos.
5. Fill and roll
Carefully unroll the cooled cake. Spread the Oreo cream filling evenly over the cake, leaving a small border around the edges. Re-roll the cake (without the towel) into a log shape.
6. Chill and serve
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Slice and serve chilled. Top with additional whipped cream, crushed Oreos, or a drizzle of chocolate if desired.