Servings: 8 slices
Time: ~1.5 hours (including chilling)
Difficulty: Intermediate

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✨ Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• ⅓ cup (30g) cocoa powder

• ½ cup (60g) all-purpose flour

• ½ tsp baking powder

• Pinch of salt

For the Oreo Whipped Cream Filling:

• 1 ½ cups (360ml) heavy whipping cream (cold)

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 6 Oreo cookies, crushed finely

For Decoration:

• Extra whipped cream (from above or additional batch)

• 4–5 Oreo cookies, halved

• Oreo crumbs for sprinkling

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🧁 Instructions

1. Make the Chocolate Sponge:

1. Preheat oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

2. In a bowl, beat eggs and sugar with an electric mixer until pale and fluffy (about 5–6 minutes).

3. Add vanilla. Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just combined.

4. Pour into prepared pan and spread evenly. Tap the pan to remove air bubbles.

5. Bake for 10–12 minutes or until it springs back when touched.

6. Turn the cake out onto a clean towel dusted with powdered sugar. Roll the cake gently from the short end while warm. Let it cool completely.

2. Make the Oreo Whipped Cream:

1. Whip cold cream with sugar and vanilla until soft peaks form.

2. Fold in crushed Oreos until evenly distributed.

3. Assemble:

1. Unroll the cooled cake carefully.

2. Spread an even layer of Oreo whipped cream across the surface.

3. Roll the cake back up tightly (without the towel).

4. Chill for 1 hour to set.

4. Decorate:

1. Pipe swirls of whipped cream on top.

2. Add halved Oreos and sprinkle crushed cookies on top.

3. Slice and serve cold. 🎂