Velvet Oreo Roll (Print Version)
# Ingredients:
→ Cake Roll
01 -
1 tbsp red food coloring
02 -
¾ cup granulated sugar
03 -
4 large eggs, at room temperature
04 -
½ tsp salt
05 -
2 tbsp vegetable oil
06 -
1 tsp baking powder
07 -
¾ cup all-purpose flour
08 -
¼ cup cocoa powder, unsweetened
09 -
1 tsp vanilla extract
10 -
Powdered sugar to sprinkle
→ Oreo Cream Filling
11 -
1½ cups whipped cream
12 -
12-15 crushed Oreo cookies
13 -
1 tsp vanilla extract
14 -
1 (8 oz) brick of softened cream cheese
15 -
1 cup powdered sugar
→ Chocolate Ganache
16 -
½ cup heavy cream
17 -
1 cup semi-sweet chocolate chips
→ Garnish
18 -
Whipped cream (optional)
19 -
Extra crushed Oreo crumbs
# Instructions:
01 -
Heat your oven to 350°F (175°C) and cover a jelly roll pan with parchment.
02 -
Whip eggs and sugar until they turn thick. Add oil, food coloring, and vanilla. Slowly blend in a mix of sifted cocoa, flour, salt, and baking powder.
03 -
Pour the batter into the pan, bake it 12-15 minutes. Flip it onto a towel with powdered sugar on top. Roll it up while warm, then let it cool down fully.
04 -
Whip up cream cheese, then blend in vanilla and powdered sugar. Gently fold in crushed Oreos plus whipped cream.
05 -
Unroll the cooled cake, spread on the Oreo filling, and roll it back up. Pop it in the fridge for a while.
06 -
Heat cream until it's steaming, then pour it over the chocolate chips and mix till smooth.
07 -
Spread ganache on the cake and sprinkle extra Oreo crumbs on top. Add some whipped cream if you like and enjoy.
# Notes:
01 -
Keep in the fridge for 3 days max
02 -
Tastes even better after resting
03 -
Great for fancy events