Oreo Salted Cream Cocoa Swiss Roll Cake - Soft and Moist Cake with Savoury Cream Filling

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Oreo cookies

🥗Healthier: homemade chocolate cookies

💰Cheaper: generic chocolate sandwich cookies

Homemade cookies can be lower in sugar and cost-effective.

Separate 4 eggs into egg whites and yolks.

Add 8 grams of sugar to the egg yolks and whisk until the color lightens.

In another bowl, sift 60 grams of cake flour and 8 grams of cocoa powder.

Add 45 grams of oil and mix until smooth.

Add 60 grams of milk and mix roughly.

Combine the egg yolk mixture and stir until smooth.

In the egg whites, add 55 grams of sugar and beat at high speed until stiff peaks form.

Reduce to medium-low speed and continue beating until close to dry peaks.

To restore the smoothness of the egg whites, manually stir before combining with the yolk mixture.

Take about 1/3 of the egg whites and gently mix with the yolk mixture.

Smooth out the remaining egg whites and mix with the yolk mixture.

Use a 28x28 cm mold and gently shake to release large air bubbles.

Bake at 170°C for 27 minutes.

After baking, immediately shake the mold to release excess heat to prevent the cake from shrinking after cooling.

Transfer to a cooling rack and peel off the baking paper around the edges.

Cover with plastic wrap to prevent drying and let cool.

While the cake cools, prepare the filling: In a bowl with ice water, combine 180 grams of heavy cream, 18 grams of sugar, 2 grams of cocoa powder, 2 grams of instant coffee powder, and 1 gram of salt and whip until you can see the whisk marks.

Add 20 grams of crushed Oreo cookies (without filling) and whip until soft peaks form.

Remove the plastic wrap from the cake and cover with baking paper, then flip the cake over.

Remove the baking paper from the bottom of the cake.

Cover with another clean sheet of baking paper and flip the cake again, removing the top baking paper.

Cut a thin edge off one end of the cake at an angle and trim the sides slightly.

Lightly score one or two lines on the side of the cake closest to you without cutting through.

Spread the whipped cream filling over the surface of the cake, making a slightly thicker layer on the side closest to you.

Carefully roll the cake up using a flat spatula or ruler to tighten it, and refrigerate for at least 2 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens