Description
A delightful dessert that combines the rich flavor of chocolate cookies with a fluffy cake, perfect for celebrations or satisfying your sweet tooth.
Ingredients
Scale
- 1 cup all-purpose flour (120 grams / 4.25 oz)
- 1 cup sugar (198 grams / 7 oz)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large egg yolks
- 1/2 cup canola oil
- 1/2 cup water
- 1 tsp vanilla extract
- 6 large egg whites
- 1/2 cup sugar (99 grams / 3.5 oz)
- 1 block (250 grams) cream cheese, softened
- 1 cup powdered sugar (130 grams)
- 1 tsp vanilla extract
- 2 cups cold whipping cream
- 1 cup chopped Oreos (about 5 pieces)
- Mini Oreos, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12×18 inch baking sheet, line it with parchment paper, and grease the parchment.
- Sift together flour, 1 cup sugar, and baking powder; add salt and set aside.
- In another bowl, whisk together egg yolks, canola oil, water, and vanilla extract. Mix in half of the flour mixture until combined, then add the rest and stir until smooth.
- Beat egg whites in a stand mixer until soft peaks form. Gradually add 1/2 cup sugar and mix until stiff peaks form. Gently fold egg whites into the yolk mixture until fully mixed.
- Pour the batter into the prepared baking sheet and bake for 10-12 minutes or until a toothpick comes out clean. Let it cool on a wire rack.
- In a stand mixer, beat cream cheese, vanilla, and powdered sugar until creamy. Slowly add whipping cream while mixing until stiff peaks form. Set aside half of this frosting and fold in chopped Oreos for the filling. Refrigerate both frostings until the cake cools.
- Sprinkle powdered sugar on the cooled cake. Place a piece of parchment on top, followed by a baking sheet, and carefully flip everything over. Remove the wire rack and peel off the parchment.
- Spread the Oreo frosting evenly over the cake and roll it using the parchment to help lift it. Wrap in parchment paper and press gently to hold its shape.
- Frost the outside of the rolled cake with the remaining frosting. Top with mini Oreos and sprinkle more chopped Oreos, if desired.
- Slice and serve your Cookies and Cream Cake Roll!
Notes
Store in the refrigerator wrapped in plastic wrap or in an airtight container. Best consumed within 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cake roll, cookies and cream, dessert