COOKIÉS AND CRÉAM ORÉO CAKÉ ROLL

COOKIÉS AND CRÉAM ORÉO CAKÉ ROLL

INGRÉDIÉNTS:

FOR THÉ CAKÉ

• 3 largé éggs
• 3/4 cup granulatéd sugar
• 2 téaspoons bréwéd cofféé (or watér)
• 1 téaspoon vanilla éxtract
• 1/4 cup unswééténéd dark cocoa powdér
• 1/4 téaspoon salt
• 1 téaspoon baking powdér
• 3/4 cup all purposé flour
• Powdéréd sugar, to aid in rolling

FOR THÉ FILLING:

• 3/4 cups héavy whipping créam
• 1 tabléspoon powdéréd sugar
• 1 téaspoon vanilla éxtract
• 12 Oréos, crushéd

FOR THÉ TOPPING (OPTIONAL):

• 1/2 cup héavy whipping créam
• 1 cup sémi-swéét chocolaté chips

DIRÉCTIONS:

1. Maké thé Caké: préhéat ovén to 350°F. Liné a jélly roll (10x15”) pan with foil and spray with cooking spray (I liké to usé thé spray with flour).
2. Béat éggs at high spééd for 3 minutés, until frothy and dark yéllow. Béat in sugar, cofféé or watér, and vanilla éxtract.
3. Whisk togéthér cocoa, salt, baking powdér, and flour. Stir into wét ingrédiénts just until bléndéd.
4. Spréad in préparéd pan. Battér will bé in a véry thin layér and you will nééd to usé a woodén spoon or spatula to spréad it to all thé cornérs of thé pan. Baké for 10-15 minutés. You’ll know it’s doné bécausé if you lightly poké thé top with your fingértip it will slightly bouncé back.
5. Whilé thé caké is baking, sét a cléan kitchén towél out on a largé work surfacé. Sprinklé libérally with powdéréd sugar (about 1/4 cup). As soon as thé caké comés out of thé ovén, turn it ovér on thé kitchén towél sprinkléd with powdéréd sugar. Rémové foil caréfully.
6. Working at thé short énd, fold thé édgé of thé towél ovér thé caké. Roll tightly, rolling up thé caké into thé towél. Lét cool complétély whilé rolléd, at léast oné hour (or you can wrap it ovérnight).
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Full Récipé > > foodandcake123.blogspot.co.id

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