Serves: 18
Time: Approx 35 minutes

Ingredients:

Chocolate Sponge

• 5 eggs
• 150 g sugar
• 85 g plain flour
• 13 g Cadbury® Bournville cocoa powder
• 38 g cornflour

Vanilla Crème:

• 250 g Philadelphia® Original Soft Cream Cheese
• 50 g icing sugar
• 125 g whipping cream
• Seeds from 1 scraped vanilla pod
• 50 g OREO® pieces

To Decorate:

• 200 g Cadbury Dairy Milk Buttons
• 60 g Cadbury Flake
• 140 g OREO pieces

Method:

Chocolate Sponge:

1.  Place the sugar on silicone paper and bake it at 180 °C for 6–8 minutes.
2. Whisk the eggs in a bowl.
3. When the sugar is hot to touch, pour it into the whisking eggs. 
4. Once the volume has tripled, gently fold in the sieved flour, Cadbury Bournville cocoa powder, and cornflour.
5. Spread the batter onto greased silicone paper, then bake in the oven at 200 °C for 6–8 minutes.
6. Immediately remove from the tray and place on a rack to cool.

Vanilla Crème & Assembly:

• Combine the Philadelphia® cream cheese with icing sugar. Fold in the whipping cream and the vanilla pod seeds
• Set aside one-third of the mixture for decorating later. Fold OREO® pieces into the remaining two-thirds.
• Spread the OREO‑studded crème evenly over the cooled sponge, then roll it up tightly to form a roulade

Decoration:

1. Melt the Cadbury Dairy Milk Buttons. Use a pastry brush to coat the roulade completely with the melted chocolate.
2. Before the chocolate sets, roll the roulade in crushed OREO pieces for texture.
3. Use the reserved vanilla crème to decorate as desired. Garnish with Cadbury Dairy Milk Buttons, Cadbury Flake pieces, and additional OREO pieces.

Video link: https://www.youtube.com/watch?v=sqWpPrTz7uQ