Description
A delicious Swiss roll filled with a creamy whipped filling and crushed chocolate cookies.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1 tsp vanilla extract
- 250ml heavy whipping cream
- 50g powdered sugar
- 100g crushed chocolate sandwich cookies (such as Oreos)
- Whole chocolate sandwich cookies, for decoration
Instructions
- Preheat Oven:Preheat your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
- Prepare the Sponge Cake:In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the granulated sugar, continuing to beat until the mixture is thick and pale. Gently fold in the flour and vanilla extract until just combined. Pour the batter into the prepared pan and spread evenly.
- Bake the Cake:Bake for 10-12 minutes, or until the cake springs back when touched lightly.
- Roll the Cake:Turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up with the towel from the short end. Let it cool completely.
- Prepare the Filling:In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold in the crushed cookies.
- Assemble the Swiss Roll:Unroll the cooled cake and spread the cream mixture evenly over the entire surface. Roll the cake back up, without the towel, into a tight spiral.
- Decorate:Spread any remaining cream on top of the rolled cake and decorate with whole cookies.
Notes
- Ensure the cake is completely cool before applying the cream to prevent melting.
- For cleaner slices, chill the finished roll slightly before cutting.
- You can add a teaspoon of gelatin to the cream for extra stability if planning to serve outside for extended periods.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice