Oreo Salted Cream Cake (Roll)

This Oreo salted cream chocolate roll is a perfect surprise for your taste buds! The rich aroma of Valrhona chocolate permeates the entire cake base, with a dense and moist texture, each bite both satisfying and delicate. The Oreo salted cream in the center is the soul of the cake; the savory cream coats the crunchy cookie crumbs, creating a perfectly balanced sweet and salty flavor—a true delicacy for everyone. The ease of making this cake roll is a major plus. It only takes 20 minutes to bake, significantly faster than the often hour-long baking time of other cakes. Moreover, this salted cream recipe is incredibly simple, virtually foolproof, and a guaranteed delicious treat that everyone who tries it will adore.

Ingredients

70g low-gluten flour
20 grams of chocolate coins containing 70% cocoa
10g cocoa powder
5 eggs (Approximately 60 grams each)
60g sugar (Add 20g to the chocolate mixture and 40g to the whipped egg whites.)
10g corn starch
about 5 drops of lemon juice
55g corn oil
55g water
250g heavy cream
20g sugar
45g Oreo cookie crumbs
2 grams of salt

Steps

First, weigh all the ingredients that need to be weighed separately (20 chocolate coins, 10 cocoa powder, 40 white sugar, 70 low-gluten flour, 10 cornstarch) to avoid being flustered later.
Pour 20g of white sugar, 55g of water, and 55g of corn oil into a small saucepan. Cook until it just starts to bubble, then turn off the heat. Core principle: The fewer bowls you wash, the better!
Pour in the weighed chocolate chips and cocoa powder, stir and let it melt.
Sift in the cake flour and mix using an N-shaped motion until there is no dry flour left. Do not overmix.
Prepare a large bowl that is completely free of oil and water (you'll be using it to beat the egg whites later, so don't skip this step!).
Separate the eggs: Put the egg whites into a dry bowl, and pour the egg yolks directly into the chocolate mixture. Mix the egg yolks and chocolate mixture using an "N" motion until well combined, then set aside.
Add 10g of cornstarch and a few drops of lemon juice to the egg whites, and whisk vigorously. Add 40g of sugar in three batches, whisking until stiff peaks form when the whisk is lifted.
(Preheat oven first) Scoop 1/3 of the meringue into the chocolate mixture and fold it in using an N-shaped motion until well combined.
Pour the mixed batter back into the remaining 2/3 of the meringue and continue to quickly fold it in an N-shape until the color is uniform.
Pour the batter into the mold and tap it a couple of times to release any air bubbles.
Choose any mold, adjust time and temperature accordingly (flexible): 28×28 baking pan (for Swiss rolls): Line with parchment paper to prevent sticking, bake at 160 degrees Celsius for 20 minutes. 6-inch round mold: Bake at 150 degrees Celsius for 45 minutes. 8-inch round mold: Bake at 150 degrees Celsius for approximately 60 minutes.
Immediately after baking, shake it and invert it onto a cooling rack to cool completely.
Whipping Oreo Salted Cream (Make while the cake is cooling) 250g heavy cream + 2g salt + 20g sugar, start whipping. Whip until 70-80% stiff (showing visible lines but still pourable), add Oreo cookie crumbs. Continue whipping until 100% stiff (a firmer consistency so the filling doesn't collapse). Hot weather reminder: Keep the air conditioner on throughout the process, and place a bowl of ice water under the bowl, otherwise the cream will melt terribly.
For the Swiss Roll Version: Place the cooled cake base face up and cut 45-degree angled edges (for better fit). Make several slits in the middle (for easier rolling). Spread salted cream, creating a slope in the middle for a better look when rolled up. Roll tightly and refrigerate for 2 hours to set. For the Round Cake Version: Slice the cooled cake base into 2 or 3 layers (to your preference). Pipe salted cream onto the cake layers using a piping bag, stacking them one on top of the other. Spread another layer of cream on top and sprinkle with Oreo crumbs for decoration.
Once the cake roll has set, simply take it out of the refrigerator, slice it, and enjoy! The rich, creamy Oreo salted cream paired with the full-bodied chocolate base creates a perfectly balanced sweet and salty flavor that's incredibly addictive. Every bite is pure bliss. Pairing suggestions: It pairs wonderfully with an iced Americano, cold-brewed oolong tea, or unsweetened black tea. The refreshing flavors cut through the richness of the cream, making it a delightful and satisfying experience, even after enjoying a large portion.