Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light and fluffy sponge cake rolled with a rich, creamy filling studded with crushed chocolate sandwich cookies. Perfect for special occasions or a decadent treat, it combines the classic flavors of vanilla and chocolate in an elegant presentation.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk, warmed
- 1/4 cup vegetable oil
For the Filling:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 10-12 crushed chocolate sandwich cookies (like Oreos)
For the Topping:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4-5 crushed chocolate sandwich cookies for topping (optional)
Instructions
- Prepare the dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Beat eggs and sugar: In a separate large bowl, beat the eggs and granulated sugar together using a mixer on high speed until the mixture becomes thick, pale, and fluffy, about 3-4 minutes.
- Add wet ingredients: Mix in the vanilla extract, warmed whole milk, and vegetable oil until well combined, creating a smooth batter.
- Combine dry and wet ingredients: Gradually fold the sifted dry ingredients into the wet mixture using a spatula, folding gently until just combined to avoid deflating the batter.
- Spread batter in pan: Evenly spread the batter into a prepared (lined with parchment paper and greased) jelly roll pan, smoothing the surface with a spatula.
- Bake the cake: Bake in a preheated oven at 350°F (175°C) for 12 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
- Invert on towel: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper while the cake is still warm.
- Roll the cake: Starting from the short end, roll the cake and towel together tightly. Allow the rolled cake to cool completely in this shape for about 30 minutes, which prevents cracking later.
- Prepare the filling: Beat 1 1/2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold in 10-12 crushed chocolate sandwich cookies.
- Assemble the cake roll: Unroll the cooled cake gently, spread the cookies and cream filling evenly over the surface. Re-roll the cake tightly without the towel. If any filling escapes, smooth it out carefully. Optionally, whip the remaining 1/2 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to frost the outside and sprinkle with 4-5 crushed cookies for decoration.
Notes
- Use room temperature eggs for better volume and texture in the sponge.
- Be careful not to overmix the batter to keep the cake light and airy.
- Rolling the cake while warm prevents cracking and helps shape the roll perfectly.
- Chill the cake roll after assembly to firm up the filling before slicing.
- If unavailable, substitute whole milk with 2% milk warmed to room temperature.
