Baking: Blueberry Oreo Cake Recipe

🧙‍♀️Cake Base: Two 28cm x 28cm baking pans (San Neng brand), lined with parchment paper. Bake one pan for the cake, and use the other to roll the cake. Separate 8 eggs. Freeze the egg whites for 15 minutes. In the first large white bowl, add 80g corn oil, then sift in 80g cake flour and 20g cocoa powder, and mix with a small whisk in a Z-shape. Add 80g milk and 8 egg yolks, and mix with a Z-shape. In the stand mixer bowl, add 8 frozen egg whites with ice crystals and 2g lemon juice. Beat on the highest speed (11) for 1 minute until medium-stiff peaks form. During this time, add 80g granulated sugar in three batches, beating until stiff peaks form when the whisk is lifted. Take one-third of the egg whites and fold them into the egg yolk mixture, then pour the egg yolk mixture back into the remaining egg whites and fold gently. Divide the mixture into two halves. Pour the batter into the two baking pans from a height of 20cm, and level the pans. Tap the pans to release any large air bubbles. Bake in a 360℉ oven on the middle rack for 22 minutes, then on the top rack for 3 minutes. Remove from the oven and tap to release steam. Place on a wire rack to cool, removing the parchment paper. 🧙‍♀️ Whipping Oreo Cream: In a chilled stand mixer bowl, add 500g of chilled heavy cream, 1g of vanilla extract, and 50g of granulated sugar. Cover with the splash guard and whip on the highest speed (level 11) for 1 minute until stiff peaks form. Add a suitable amount of Oreo crumbs (with the cores removed) and mix well. 🧙‍♀️ Making the Swiss Roll: Lay a long sheet of parchment paper on the counter. Place the cooled cake, detached from the parchment paper, on the parchment paper. Make a 45° angled cut along the long side of the cake, with the pointed end facing you. Flip the cake over and peel off the original parchment paper. Make another 45° angled cut along the parallel long side, with the pointed end facing you. Rotate the cake so the pointed end faces the cake. Pipe 180g of Oreo cream onto the cake base, about one-third of the way from the center. Spread it outwards in a flowing, downhill motion. The top third should be the highest point, with a thin layer of cream on both sides. Leave the edge of the longest side closest to you unspread (about 1cm), and the edge of the longest side furthest from you (about two fingers wide) unspread. Using parchment paper as a sheet, roll the cake from the center to the other side with a rolling pin. After a preliminary roll, use the back of a knife to tighten it. Wrap the roll to shape and refrigerate for at least 3 hours. When slicing, rinse the knife with hot water and wipe it clean before making the next cut. 🧙‍♀️ To make a blueberry Oreo cake: Divide the cooled cake base into three equal parts. Spread Oreo cream on the bottom and middle layers, then place the top layer on top. Spread the remaining cream on the sides and sides. Finally, decorate the top with frozen blueberries.