Cookies and Cream Swiss Roll Cake
Indulge in the delightful blend of chocolate and cookies with this Cookies & Cream Swiss Roll Cake. This delectable dessert combines a soft chocolate sponge cake with a luscious Oreo whipped cream filling, offering a sweet treat that is sure to impress friends and family. Perfect for celebrations or simply as a weekend indulgence, this recipe is deceptively simple, making it a great choice for both novice and experienced bakers alike.
Why You Will Love This Recipe
The Cookies & Cream Swiss Roll Cake is a crowd-pleaser. The rich, chocolatey sponge brings depth, while the Oreo whipped cream adds a delightful crunch and creaminess that pairs perfectly. This cake not only looks stunning when sliced but also has a divine taste that will leave everyone asking for seconds. Plus, the layers are customizable! You can experiment with different fillings and decorations to cater to your taste or occasion. This recipe is a guaranteed hit that showcases your baking prowess without requiring advanced skills.
Ingredients
To make this scrumptious Cookies & Cream Swiss Roll, gather the following ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- ⅓ cup (30g) cocoa powder
- ½ cup (60g) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
For the Oreo Whipped Cream Filling:
- 1 ½ cups (360ml) heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 6 Oreo cookies, crushed finely
For Decoration:
- Extra whipped cream (from above or additional batch)
- 4–5 Oreo cookies, halved
- Oreo crumbs for sprinkling
Instructions
Step 1: Begin by preheating your oven to 350°F (175°C). Prepare a 10×15 inch (25×38 cm) jelly roll pan by lining it with parchment paper. This step is crucial to ensure the cake doesn’t stick. In a mixing bowl, beat the 4 large eggs and ½ cup (100g) granulated sugar using an electric mixer. Beat the mixture until it becomes pale and fluffy, which should take around 5–6 minutes. This incorporates air and helps the sponge rise well.
Step 2: Once the egg mixture is ready, add 1 teaspoon of vanilla extract. In a separate bowl, sift together ⅓ cup (30g) cocoa powder, ½ cup (60g) all-purpose flour, ½ teaspoon baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to over-mix, as this could deflate the batter and result in a dense cake.
Step 3: Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan gently to remove any air bubbles. Bake in the preheated oven for about 10–12 minutes, or until the cake springs back when touched. As soon as it’s done, remove it from the oven and immediately turn the cake out onto a clean towel that has been dusted with powdered sugar. This is an important step that helps the sponge retain its shape.
Step 4: While the cake is still warm, gently roll it up from the short end with the towel inside. Let it cool completely while rolled up. This technique ensures the sponge retains a gentle curve, making it easier to roll later with the filling.
Step 5: While waiting for the sponge to cool, prepare the Oreo whipped cream filling. In a large bowl, combine 1 ½ cups (360ml) of cold heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip the mixture using an electric mixer until soft peaks form. Once the cream is fluffy, fold in the 6 finely crushed Oreo cookies, ensuring they are evenly distributed throughout the whipped cream.
Step 6: Once the sponge has cooled, carefully unroll it and spread an even layer of the Oreo whipped cream filling across the surface, leaving some space at the edges to prevent overflow. Roll the cake back up tightly, this time without the towel. Wrap the rolled cake in plastic wrap and chill in the refrigerator for about 1 hour to help it set.
Step 7: After the cake has chilled, you can now decorate it. Serve the cake on a platter, and pipe swirls of extra whipped cream on top. Add halved Oreo cookies and sprinkle crushed Oreos to give it that final touch of chocolatey goodness. Now, slice and enjoy your cool, creamy dessert!
FAQs
Can I use a different filling instead of Oreo whipped cream?
Absolutely! You can use any flavored whipped cream or even a fruit filling like strawberries or raspberries for a fresh twist.
How do I store leftover Swiss roll cake?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to cover the cake to prevent it from drying out.
Can I make this cake ahead of time?
Yes! You can prepare the sponge cake and filling a day ahead. Simply assemble the cake the next day for freshness.
What can I use instead of eggs in the sponge cake?
If you need an egg substitute, consider using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or a commercial egg replacer.
Is the cake suitable for freezing?
The cake can be frozen, but it is best to freeze it without the whipped cream filling. Wrap it tightly in plastic wrap before placing it in an airtight container for up to 2 months.
Conclusion
The Cookies & Cream Swiss Roll Cake is more than just a dessert; it’s an experience that brings joy to any gathering. With its soft chocolate sponge and dreamy Oreo filling, it embodies the perfect combination of flavors and textures that will tantalize your taste buds. Whether you save it for a special occasion or enjoy it as a sweet treat any day of the week, this cake is sure to become a favorite among your family and friends. So roll up your sleeves, and let’s get baking!
