Oreo Swiss Roll - Neo Sook Bee

Oreo Swiss Roll Recipe

3 egg white

1/8 tsp salt or cream of tartar
55g sugar

3 egg yolks
Smashed 3 oreo sandwich cookies with the cream
45g water
40g veg oil
80g sifted cake flour
140g Strawberry jam

Method:
Preheat oven to 180 degree Celsius. Line a 30cm x 25cm baking pan with parchment paper.

1. Beat eggs whites with electric hand mixer in a mixing bowl until foamy. Add in sugar continue beating until nearly stiff.

2. Combine egg yolks, smashed oreo biscuits, oil and water in another smaller mixing bowl and whisk a while until smooth. Add in flour and mix until well combined.

3. Gently fold in 1/3 of the egg whites until incorporated into the batter. Then fold in the remaining egg white until no white remain.

4. Bake in preheat oven for 15mins or lightly brown.

5. When cake is completely cooled, spread the filling and roll into a swiss roll. Wrap with cling film and refrigerated for at least 1 hour before cutting.

Tips:
1. Drop your baking tray 3 times on table when it is out of the oven to prevent the cake from sinking.
2. Roll it and let cool before it become cool.

Enjoy baking!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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