Oreo Swiss Roll

I love Swiss Roll, and my relationship with it goes way back to my early childhood. :) Memories of me asking my mum to buy it from the bakery store is still vivid. My favorite is the multi-colored roll with simple buttercream inside. I will bite each colored square at a time and savor the moment every time, lol! Nah, not that adventurous to attempt making this rainbow Swiss roll as yet, since it does require lots of prep work in tinting and careful piping. In fact, the kinds of possible flavors for Swiss roll is countless! This time round I chose to make yet another new family favorite, Oreo Swiss Roll...super yummy! But please be warned...the looks of this roll can be quite ugly...simply because I did not know how to beautify the cake with all them Oreo crumbs...looks almost like soil, lol!

Looks kind of messy right, hahaha! But trust me when I say this is good, especially if you like Oreo (and Swiss Roll), you cannot, I repeat, cannot miss this. :) Looks can be deceiving, so just ignore the mess and chuck it in your mouth...it'll be heavenly there after. :D

Warning: Eating this delicious cake will get you hooked for more...so prepare to make more! Okay, enough jabbering, here is the recipe:

Ingredients for Oreo Swiss Roll:
Set A:
21g Valrohna cocoa powder (you can use any kind you prefer)
32g vegetable oil

Set B:
203g whole egg
32g egg yolk
180g caster sugar
21g light corn syrup
1g salt

Set C:
106g cake flour
1g baking soda
21g fresh milk

Filling:
100g crushed Oreo cookies (without the cream)
200ml fresh heavy cream, whipped

Topping:
125g crushed cookie crumbs and chunks

Method:

• Heat up the vegetable oil in the microwave for 45 seconds to 1 minute, do not over heat. Then add cocoa powder into the heated oil and whisk till well blended.
• Add all of Set B into a large mixing bowl and beat mixture till thick and triple in volume, also known as ribbon stage.
• Preheat the oven to 180°C and grease & line a baking tray of 10" by 12" with parchment paper.
• Sift the flour and baking soda twice and gently fold into the egg mixture. Do not over beat, else the mixture will deflate.
• Mix the milk into the cocoa mixture, stir well and add in to the batter and fold in gently without over mixing it. Pour the batter into the prepared baking tray.
• Bake in the preheated oven for 10 to 12 minutes or till the cake tester comes out clean.
• Once baked, remove from oven and let cool on rack completely.
• To prepare the filling, simply whip the cold cream till it thickens and add in the crushed Oreo cookie crumbs, stir well and chill till needed.
• To assemble, spread 2/3 of the filling on the cake surface and leaving a border of 2 inches uncovered for easier rolling up later.
• Roll up the cake in to a Swiss roll and wrap tight in plastic wrap or wax paper. Chill it in the fridge till it is firm enough to hold up, about 1 hour.
• After 1 hour, remove the cake from the fridge, unwrap and spread the remaining 1/3 of the filling all over the cake. The sprinkle the reserved Oreo cookie crumbs all over the cake or gently press on the sides to cover the cake. Chill and slice to serve.

I like the cake both room temperature and chilled. But chilling it was like eating Oreo ice cream cake...so good. :)

The cake is soft and fluffy and the cream is rich, not too sweet, a decadent desert to share with everyone. :) After taste tested this, my SIL is going to order one log from me for a gathering she's attending.

Don't hesitate, just make it. What I suggest if you do not have much time at hand, simply break up the steps, making the filling a day before, and making the cake the next day. Trouble or not, it is worth it all. :) I can be sure you and your family will enjoy it very much. Happy Baking!