Velvet Oreo Cake Roll (Print Version)
# Ingredients:
→ Cake Roll
01 -
¾ cup plain flour
02 -
¼ cup cocoa powder without sweetener
03 -
1 tsp baking powder
04 -
½ tsp salt
05 -
4 large eggs at room temp
06 -
¾ cup white sugar
07 -
2 tbsp cooking oil
08 -
1 tsp vanilla flavor
09 -
1 tbsp red coloring for food
10 -
Confectioners sugar for sprinkling
→ Oreo Cream Filling
11 -
1 (8 oz) block cream cheese, softened
12 -
1 cup confectioners sugar
13 -
1½ cups whipped cream
14 -
1 tsp vanilla flavor
15 -
12-15 smashed Oreo cookies
→ Chocolate Ganache
16 -
1 cup semi-sweet chocolate bits
17 -
½ cup heavy cream
→ Garnish
18 -
Smashed Oreo cookies for decoration
19 -
Whipped cream (if you want)
# Instructions:
01 -
Heat your oven to 350°F (175°C) and put parchment paper on your jelly roll pan.
02 -
Mix the flour, cocoa, baking powder and salt through a sifter. In another bowl, beat eggs and sugar until they're fluffy. Add oil, vanilla and red coloring. Gently mix in your dry stuff.
03 -
Pour into your pan and cook for 12-15 mins. Flip onto a towel dusted with confectioners sugar and roll it up. Let it cool totally.
04 -
Whip the cream cheese, then mix in confectioners sugar and vanilla. Carefully fold in the whipped cream and broken Oreo bits.
05 -
Open up the cool cake, spread your filling all over, and roll it back up. Stick it in the fridge.
06 -
Warm up the cream, pour it on your chocolate bits and stir till everything's melted.
07 -
Cover the cake roll with ganache and scatter crushed Oreos on top. Add some whipped cream on the side if you'd like.
# Notes:
01 -
Keeps fresh in the fridge up to 3 days
02 -
Tastes even better the next day
03 -
Great for birthdays and parties