cookie dough cake rollHappy Cookie Dough Week!This is a week food bloggers are posting creative and tempting recipes featuring cookie dough. (What a delicious thing for them to do, right?!?) This cookie dough cake roll recipe by Jocelyn Delk Adams of Grandbaby Cakescaught my eye this morning and now I'm craving it like crazy. Cookie dough or cake -- why choose between the two? Why not have both? In this recipe, the "cookie dough" filling for the jelly roll-style cake is eggless, so you don't have to worry about it being safe to eat raw.

Cookie Dough Cake Roll via Grandbaby Cakes

Ingredients

For the cake:

  • 5 large eggs, separated cold, then left at room temperature for at least 30 minutes
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour, sifted before measuring
  • 1/2 teaspoon kosher salt
  • Confectioners’ sugar, for rolling and finishing

For the filling:

  • 1 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 cup confectioner's sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons milk
  • 1 cup mini chocolate chips

Instructions

For the cake:

1. Preheat the oven to 400 degrees. Liberally spray a 10x15" jelly roll pan with non-stick baking spray, line with parchment paper, and set aside.

2. Beat the egg whites on medium speed in the bowl of your mixer until they hold soft peaks. Next add 1/3 cup of the granulated sugar in a slow, steady stream, then increase the speed to medium-high and continue to beat until the whites hold medium-firm peaks.

3. Set the stiff egg whites aside.

4. In a large bowl, using the mixer with the whisk attachment, beat together the egg yolks, vanilla, and the remaining 1/3 cup sugar on high speed until thick and pale, about 5 minutes with a standing mixer.

5. On low speed, mix in the flour and salt just until combined.

6. Fold the stiff egg whites into the egg yolk mixture until well combined and smooth.

7. Immediately pour the batter into the prepared pan and spread evenly.

8. Bake until the top feels dry and springs back when you press it lightly with your finger near the center, about 8 minutes. It should remain pale.

9. Starting at the long side closest to you, begin to roll the cake while still warm with the towel until completely rolled into the cake roll shape. Leave until cool.

10. Once the cake is removed from the jelly roll pan, remove the parchment paper.

11. Lightly sprinkle the top of the cake with confectioners’ sugar, re-cover the cake with a towel, and invert onto a baking sheet.

12. Then run a thin knife around the inside edge of the pan to loosen the cake sides.

13. Transfer the pan to a wire rack, cover with a tea towel, and let cool for 5-7 minutes.

For the filling:

14. Add butter to small sized pan over medium heat and melt.

15. Lower heat and continue to saute until butter turns golden brown. Remove from heat and allow to cool completely.

16. Add cooled butter, brown sugar, and granulated sugar to bowl of your mixer on medium high speed and mix together until smooth and fluffy.

17. Next turn down mixer speed to low and slowly add in all-purpose flour and confectioner's sugar until well blended.

18. Lastly add in vanilla extract, milk, and mini chocolate chips and mix until batter is well incorporated.

For assembly:

19. Carefully unroll the cake.

20. Spread the cookie dough frosting liberally and evenly over the full surface of the cake.

21. Starting at the original end closest to you, re-roll the cake carefully yet snugly.

22. Cut off the ends of the roll with a serrated knife to have smooth cake edges.

23. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours and serve.

Note: Cake Roll Recipe Adapted from Grist