Step 1: Make the Chocolate Sponge Cake
▪️Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
▪️Combine Dry Ingredients:
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
▪️Beat Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until the mixture is thick and pale. Add the vanilla extract and mix well.
▪️Fold in Dry Ingredients:
Gently fold the sifted dry ingredients into the egg mixture in batches, alternating with the milk, until just combined. Do not overmix.
▪️Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
▪️Roll the Cake:
While the cake is still warm, dust the top with powdered sugar and place a clean kitchen towel over it. Carefully flip the cake over onto the towel, then peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.
Step 2: Prepare the Filling
▪️Make the Whipped Cream:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
▪️Fold in the Crushed Oreos:
Gently fold in the crushed Oreo cookies.
Step 3: Assemble the Cake Roll
▪️Unroll the Cooled Cake:
Carefully unroll the cake. Spread the cookies and cream filling evenly over the cake, leaving a small border around the edges.
▪️Reroll the Cake:
Roll the cake back up (without the towel) as tightly as possible. Place it seam-side down on a serving platter.
Step 4: Decorate and Serve
▪️Add Toppings:
For an extra touch, drizzle chocolate ganache over the top or sprinkle with more crushed Oreos.
▪️Chill:
Refrigerate the cake roll for at least 1 hour before serving to set.
▪️Slice
Slice the cake roll and serve.
Enjoy
