Description
A stunning dessert combining the delightful flavors of cookies and cream into a light sponge cake filled with creamy frosting and cookie bits.
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 with cooking spray and line it with parchment paper, extending it slightly beyond the edges. Grease the parchment paper as well.
- In a bowl, 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 incorporated, then add the remaining flour and stir until smooth.
- In a stand mixer, whisk the egg whites until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff peaks form.
- Gently fold the egg whites into the yolk batter in three additions until fully combined.
- Pour the batter into the prepared baking sheet and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool slightly on a wire rack. Slide the cake with its parchment backing onto the wire rack to cool completely.
- In the bowl of a stand mixer, beat together cream cheese, vanilla, and powdered sugar until creamy. Slowly pour in the whipping cream until stiff peaks form.
- Scoop out half of the frosting into a bowl and fold in the chopped Oreos for the filling. Refrigerate both frostings while the cake cools.
- To remove the parchment backing from the cooled cake, sprinkle powdered sugar over the surface. Lay a piece of parchment paper on top, followed by a baking sheet. Carefully turn everything over, remove the wire rack, and peel off the parchment.
- Position the peeled parchment back over the cake, then top with another baking sheet and turn everything back over so the cake is right-side up.
- Spread the Oreo frosting evenly over the cake surface. To roll the cake, start on the short edge and use the parchment to lift the cake, rolling it forward until you reach the end.
- Wrap the cake in the parchment paper and press gently to maintain its shape. Transfer the cake to your serving plate and gently unwrap it.
- Frost the outside of the cake with the remaining frosting. Garnish with mini Oreos and sprinkle more chopped Oreos over the cake, if desired.
Notes
Serve chilled or at room temperature. Pairs well with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cake roll, cookies and cream, dessert, chocolate, Oreo