Chocolate Oreo Swiss Roll
1/2cup Cake flour
80ml Cocoa powder
1/2cup Castor sugar
1 tsp Baking powder
4 Eggs (separated)
1tbsp Instant coffee (preferably strong great coffee)
45ml Canola oil
Pinch of salt
Preheat oven to 180 degrees.
Sieve all dry ingredients (except the coffee) into one medium mixing bowl and mix till combined
In a separate bowl mix all the wet ingredients (except milk) into the egg yolks. Warm up the milk and add the instant coffee into the milk and and the mixture into the egg yolk mixture.
Add dry ingredients into the wet ingredients. Whisk egg whites till stiff peak and fold into the batter.
Line baking paper onto a Swiss roll tray and spray with cook n spray.
Gently pour the batter onto the tray and spread it out evenly. Bake for 12mins and leave it out for 12mins before rolling it. (Roll the sponge with the baking paper on and allow it to hold shape)
Cream Cheese Oreo Frosting
250ml Cream cheese
40ml Icing sugar
6 Finely crushed Oreo biscuits
5ml Vanilla essence
Sieve icing sugar into the cream cheese and whisk together until combined then add in your cream and whisk till smooth.
Your finely crushed Oreos into the mixture and whisk till everything is combined.
120g Dark chocolate
Melt your chocolate using the double boil method and remove once melted then stir in the cream into the chocolate till combined.
Assembly of your Swiss Roll:
Unroll your sponge cake but still keep the sponge on the baking paper so that it helps with the final rolling.
Evenly spread out the filling onto the sponge from the one end to another leaving a small amount at the edge unfrosted .
Roll your sponge using the baking paper to support your rolling
Spread a thin layer of the filling onto the log then pour chocolate ganache all over the log and garnish with strawberries.
BAKE WITH LOVE!!!