Rolled Oreo Cake Recipe

Instructions

Roll cake (recipe is for 1 batch, I made 2 batches in total)

1. mix egg yolks with sugar and salt.
2. Whisk in the vegetable oil, milk, and vanilla extract.
3. Sift in the flour, cocoa powder, and baking powder and stir to combine and let stand for a few minutes.
4. Beat the egg whites with the sugar in three separate additions to form a stiff meringue.
5. Fold about 1/3 of the meringue into the egg yolk mixture, then fold in the remaining half of the meringue.
6. In a bowl with the remaining meringue, add the yolk mixture and Oreo crumbs and stir to combine.
7. Pour into a parchment-lined oven pan, flatten, and bake in a 170 degree oven for 23 minutes.
8. Remove immediately after baking, remove the parchment paper and let cool, then bake one more time in the same way.
9. Trim the edges of the rolled cake sheet slightly and cut it into 3 long pieces (you will use 6 pieces in total).

Cream Cheese Filling

10. Whip the fresh cream with the condensed milk, then add the chilled cream cheese and whip on low speed.
11. Add the crushed Oreos and fold in evenly.
12. Spread the cream evenly over the cut-out cake sheet, adding more cream to the beginning.
13. Roll into a ball, place on a plate, and stick the sheet to the side (leaving a little cream).
14. Secure the cake tightly with a mousse band or Teflon sheet and chill in the refrigerator for about 2 hours.
    15.Squeeze the remaining cream onto the top of the cake and place 8 Oreos on each.