Ingredients
- For the chocolate sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- For the Oreo cream filling:
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 10 crushed Oreo cookies
- Optional toppings:
- Extra crushed Oreos
- Chocolate ganache or melted chocolate
- Whipped cream
Instructions
- Preheat oven to 350°F and line a jelly roll pan with greased parchment paper.
- Beat eggs and sugar in a large bowl until pale and thick (3–5 minutes).
- Mix in vanilla. Gently fold in sifted flour, cocoa powder, baking powder, and salt until combined.
- Spread batter evenly in prepared pan and bake for 10–12 minutes, until cake is set and springs back.
- Roll the warm cake (with parchment) into a spiral and cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in crushed Oreos.
- Unroll the cooled cake, spread Oreo cream evenly, and re-roll (without parchment).
- Chill for at least 1 hour before slicing. Top with extra crushed Oreos or drizzle with chocolate if desired.
Notes
- Use mini chocolate chips or white chocolate chunks for added texture in the filling.
- For a twist, try peppermint extract and mint Oreos.
- The chocolate sponge can be made ahead and frozen before filling.
- Serve chilled and slice just before serving for best presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg