Description
A soft chocolate sponge cake rolled with a light and creamy Oreo-infused whipped cream filling, finished with a dusting of cocoa or powdered sugar for an elegant dessert.
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 60 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 240 ml heavy whipping cream
- 80 g powdered sugar
- 10 Oreo cookies, finely crushed
- Powdered sugar or cocoa powder, for dusting
Instructions
- Preheat the oven to 180°C (350°F). Line a 10×15-inch baking pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale. Add vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes.
- While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Let cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form. Fold in crushed Oreo cookies.
- Unroll the cooled cake, spread the Oreo cream evenly, then re-roll tightly.
- Chill for at least 1 hour before slicing. Dust with cocoa powder or powdered sugar before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use finely crushed Oreos for a smoother filling.
- Keep refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International