Oreo swiss roll

Ingredients

Set A:

• Valrohna 21g cocoa powder (you can use any kind you like)
• 32g of vegetable oil

Set B:

• 203g whole egg
• Egg yolk 32g
• Powdered sugar 180g
• Light corn syrup 21g
• Salt 1g

Set C:

• Cake flour 106g
• 1 g of baking soda
• Fresh milk 21g

Filling:

• 100g crushed Oreo cookies (without cream)
• 200ml Cream, Whipped

Garnish:

• 125g crumbs and pieces of crushed cookies

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Preparation

• Heating the vegetable oil in the microwave for 45 seconds to 1 minute, not too much heat. Then add the cocoa powder in the heated oil and whisk until smooth.
• Add all B Set in a large bowl and beat the mixture until thick and triple in volume, also known as stage tape.
• Preheat oven to 180 ° C and grease and line a baking sheet 10 "by 12" baking paper.
• Sift flour and baking soda twice and fold into the egg mixture. Do not over beat, otherwise the mixture will deflate.
  
• Stir the milk into the cocoa mixture, stir well and add to the batter and mix gently without over-mix. Pour the batter into the prepared baking sheet.
• Bake in preheated oven for 10-12 minutes or until cake tester comes out clean.
• Once cooked, remove from oven and cool completely on wire rack.
  To prepare the filling.
• Whip the cold cream just until it thickens and add the crushed Oreo cookie crumbs, mix well and refrigerate until needed.
  
• For mounting, 03/02 spread the filling on the surface of the cake, leaving a 2-inch border to facilitate the rolling out later.
• Roll the cake for a Swiss roll and wrap tightly in plastic wrap or waxed paper.
• Cool in the refrigerator until it is firm enough to hold up, about 1 hour.
  After 1 hour, remove the cake from the refrigerator, unwrap and spread the remaining 1/3 of the stuffing throughout the cake.
• Sprinkle Oreo cookie crumbs all over the reserved cake or gently press the sides to cover the cake. Cool and slice to serve.

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