250g Cookie Doh Co. Cookies & Cream dough
125g Caster Sugar
4 Eggs
75g Plain Flour
1 tsp of Vanilla Essence
Icing Sugar
125g Caster Sugar
4 Eggs
75g Plain Flour
1 tsp of Vanilla Essence
Icing Sugar
Method
- Preheat the oven to 180°C and
line a 24cm x 30cm tray with baking paper. - Combine the egg yolks, sugar
and vanilla and beat with an electric beater. - In a separate bowl, beat the
egg whites until soft peaks form and then fold into the yolk mixture. - Add sifted flour and fold to
combine. - Pour into pan and bake for 15
minutes (or until cooked). Remove from oven and cover with baking paper and damp tea towel. Allow to rest for 30 minutes. - Dust a piece of baking paper
with icing sugar and place cake on top. Spread Cookies and Cream cookie dough over the sponge and then roll tightly. - Keep covered with baking
paper, seam side down and allow to sit for 30 minutes in the refrigerator before enjoying.