Creating the Oreo Cream Chocolate Roll is a simple process if you follow these instructions carefully:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 12×17-inch baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Beat the Eggs: In another large bowl, beat the eggs and granulated sugar together until light and fluffy.
4. Combine Ingredients: Gradually add the dry mixture to the egg mixture, folding gently with a spatula until smooth.
5. Add Flavor: Stir in the vanilla extract and vegetable oil, ensuring everything is well combined.
6. Spread the Batter: Pour the batter evenly onto the prepared baking sheet, spreading it out to the edges.
7. Bake: Place in the preheated oven and bake for 15-20 minutes or until the cake springs back when touched.
8. Cool the Cake: Once baked, remove the cake from the oven and let it cool slightly. After 10 minutes, flip the cake onto a clean kitchen towel dusted with powdered sugar, carefully peeling off the parchment.
9. Prepare the Cream Filling: In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Fold in crushed Oreos gently.
10. Assemble the Roll: Spread the Oreo cream filling evenly over the cooled cake, leaving a small border around the edges. Starting from one end, roll the cake tightly using the towel for support.
11. Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.
12. Slice and Serve: Once chilled, carefully slice the roll and serve.

These straightforward steps will lead you to creating an incredible Oreo Cream Chocolate Roll that is sure to delight everyone.