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Cookies and Cream Swiss Roll/ Oreo Roll Cake

I love trying to find new cookies and cream/ Oreo flavoured desserts. This cookies and cream Swiss roll cake is no exception. You have to try it today. I had people raving how light and delicious this cake was. It was definitely worth the time.

Preparation Time 20 minutes

Baking Time 10-12 minutes

Yields 1 Swiss roll cake


4 eggs- separated

2/3 cup sugar- divided

1 teaspoon vanilla

1/2 cup flour

3 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chips

1 cup whipping cream- divided

2 tablespoons icing sugar

1 1/4 cups oreos- crushed


  1. Preheat oven 180c. Line a 9x13 inch pan with parchment paper. Set it aside.

  2. Combine the flour, cocoa powder, baking powder and salt in a bowl. Mix to combine. Set it aside.

  3. Beat the egg whites with 1/3 cup sugar. Beat on a high heat until stiff peaks form. Set it aside.

  4. Beat the egg yolks and remaining sugar on a high heat for 3-4 minutes until light and pale.

  5. Add the dry ingredients and mix until a thick mixture forms.

  6. Fold the egg whites into the mixture in 3 additions. Be careful not to over mix the mixture.

  7. Pour the batter in the baking tray. Level off the batter with an offset spatula.

  8. Bake at 180c for 10-12 minutes. While the cake bakes, tear off a sheet of parchment paper a few inches longer than the actual cake. Dust it generously with cocoa powder.

  9. Once the cake is ready, immediately flip it onto the cocoa dusted parchment paper. Remove the top layer of parchment paper and immediately roll up the Swiss roll, beginning with the narrow end.

  10. Set it aside to cool.

  11. Beat 1/2 cup whipping cream with 2 tablespoons icing sugar until stiff peaks form. Add 1 cup crushed oreos and mix it through.

  12. Unroll the cake and spread the whipped cream on top. Roll the cake back up again. Roll in some parchment paper again and chill in the fridge until ready to cover in the ganache.

  13. For the ganache, combine 1 cup chocolate chips with 1/2 cup double cream. Microwave at 30 second bursts until smooth.

  14. Pour the ganache over the cake and then top it with 1/4 cup crushed oreos.

  15. Slice and serve.

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