Red Velvet Oreo Swiss Roll

Red Velvet Oreo Swiss Roll 🎂

🛒 Ingredients

• 🔴 Red Velvet Sponge Cake

• 4 large eggs (room temperature)
• 120 g granulated sugar
• 1 tsp vanilla extract
• 90 g all-purpose flour
• 10 g unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp red food coloring
• 30 ml milk
• 30 ml vegetable oil

• 🍦 Cream Cheese Filling

• 250 g cream cheese (softened)
• 80 g powdered sugar
• 1 tsp vanilla extract
• 200 ml heavy whipping cream (cold)

• 🍪 Oreo Layer

• 10–12 Oreo cookies (whole or crushed)
• 🍓 Optional (like in the image)
• Fresh strawberries (sliced)

• 🎂 Topping

• Extra whipped cream or cream cheese frosting
• Crushed red velvet crumbs
• Oreo cookies for garnish

👨‍🍳 Instructions

1️⃣ Prepare the Sponge

Preheat oven to 180°C.

Line a rectangular baking tray with parchment paper.

Beat eggs + sugar until pale and fluffy (5–7 mins).

Add vanilla, milk, oil, and red coloring. Mix gently.

Sift flour, cocoa, baking powder, and salt.

Fold dry ingredients into wet mixture carefully.

Pour into tray and spread evenly.

Bake for 10–12 minutes (don’t overbake).

2️⃣ Roll While Warm

Place cake on a clean towel dusted with sugar.

Roll it gently (with towel) while still warm.

Let it cool completely in rolled shape.

3️⃣ Make the Filling

Beat cream cheese + powdered sugar + vanilla until smooth.

In another bowl, whip cream until stiff peaks.

Fold whipped cream into cream cheese mixture.

4️⃣ Assemble

Unroll the cooled cake carefully.

Spread a thick layer of cream filling.

Add Oreos (whole or crushed) and strawberries.

Roll tightly again.

5️⃣ Decorate

Cover with remaining cream.

Sprinkle red velvet crumbs.

Top with Oreos.

❄️ Chill

Refrigerate for 1–2 hours before slicing for clean layers.

💡 Tips

Don’t overbake or the cake will crack.

Roll while warm to keep it flexible.

Chill well for that perfect clean swirl like in the photo.