Orange Chai-Spiced Cake Roll

Name: Orange Chai-Spiced Cake Roll
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: powdered sugar; 4 land o lakes all-natural eggs, separated; 3/4 cup sugar; 1 teaspoon freshly grated orange zest; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 2 tablespoons milk; 1/3 cup land o lakes butter, softened; 1 teaspoon pumpkin pie spice; 1 teaspoon freshly grated orange zest; 1/4 teaspoon ground cardamom, if desired; 2 cups powdered sugar; 2 tablespoons land o lakes half-and-half cream; powdered sugar

Submitted by Pinay0618

"Cardamom combined with pumpkin pie spices creates the classic chai flavor in this special cake roll. Recipe is from Land O Lakes."

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Ready In:: 35mins
Ingredients:: 15
Serves:: 12

ingredients

Cake Ingredients
powdered sugar
4 land o lakes all-natural eggs, separated
³⁄₄ cup sugar
1 teaspoon freshly grated orange zest
1 teaspoon baking powder
¹⁄₄ teaspoon salt
¹⁄₂ cup all-purpose flour
2 tablespoons milk
Filling Ingredients
¹⁄₃ cup land o lakes butter, softened
1 teaspoon pumpkin pie spice
1 teaspoon freshly grated orange zest
¹⁄₄ teaspoon ground cardamom, if desired
2 cups powdered sugar
2 tablespoons land o lakes half-and-half cream
Garnish Ingredients
powdered sugar

directions

Heat oven to 375°F Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray; line bottom with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean kitchen towel flat on counter; sprinkle with powdered sugar.
Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beat until stiff peaks form.
Place egg yolks and remaining 1/2 cup sugar in medium bowl; beat at medium speed until light colored and thick. Add 1 teaspoon orange zest, baking powder and salt; continue beating until well mixed. Add flour and milk; beat until well mixed.
Pour egg yolk mixture into egg white mixture; gently stir until well mixed. Pour batter into prepared pan; spread evenly. Bake for 10 to 14 minutes or until center springs back when lightly touched.
Immediately invert cake onto prepared towel. Lift off pan carefully; peel off parchment paper. Starting at 10-inch side, carefully roll cake up in towel. Cool completely.
Combine butter, pumpkin pie spice, 1 teaspoon orange zest and cardamom in medium bowl. Beat at medium speed until well mixed. Gradually add 2 cups powdered sugar and half & half, beating well after each addition until smooth and creamy.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Sprinkle with additional powdered sugar just before serving. Cut into slices.
You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves for the pumpkin pie spice if you don't have it on hand.
Recipe Tip
Create a flavored topping by adding 1/2 teaspoon pumpkin pie spice to 1 cup whipping cream. Beat until stiff peaks form. Dollop flavored whipped cream onto individual servings of cake.