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–+ servings
Cookies & Cream Roll

Cookies & Cream Roll

Discover the ultimate Cookies & Cream Roll recipe A light cake with creamy Oreo filling Perfect for parties and easy to make Impress everyone with this delicious dessert
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 10 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1/4 cup canola oil or any neutral oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • 1 cup finely chopped Oreo cookies about 10-12 cookies
  • 250 grams cream cheese, softened (about 8 oz)
  • 1/4 cup powdered sugar
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped Oreos for the filling

Equipment

  • 10x15 inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Large mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, whisk egg yolks with 3/4 cup sugar until pale and slightly thickened, then whisk in oil, water, and vanilla until smooth.
  4. Gently fold the dry flour mixture into the egg mixture until no white streaks remain.
  5. Crush Oreos and fold 1 cup of the crumbs into the batter.
  6. Beat egg whites in a clean bowl until foamy; gradually add remaining 1/4 cup sugar until stiff peaks form.
  7. Gently fold a scoop of egg whites into the Oreo batter to loosen it, then fold in the rest carefully until combined.
  8. Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
  9. Dust a clean kitchen towel with powdered sugar, then invert the baked cake onto it and peel off the parchment.
  10. Roll the cake up in the towel and let it cool completely.
  11. Beat cream cheese and powdered sugar until smooth in one bowl; whip cream and vanilla to stiff peaks in another.
  12. Fold whipped cream into cream cheese, then fold in extra chopped Oreos for the filling.
  13. Unroll the cooled cake gently, spread the filling evenly, then roll the cake back up without the towel.
  14. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 19gVitamin A: 12IUCalcium: 8mgIron: 5mg

Notes

Feel free to substitute cake flour for all-purpose flour for a lighter crumb, or swap in different types of Oreos for variety. Store tightly wrapped in the refrigerator for up to 4 days or freeze for up to 2 months. Use a sharp knife to slice for clean cuts and consider adding a dusting of powdered sugar on top for an elegant presentation. Happy baking!
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