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Roll: Orange Chai-Spice Cake Roll




Source of Recipe


LAND O LAKES®


Recipe Introduction


Cardamom combined with pumpkin pie spices creates the classic chai flavor in this special cake roll.



List of Ingredients




Cake Ingredients:

Powdered sugar
4 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® Traditional or Fat Free Half & Half


Garnish Ingredients:

Powdered sugar


Recipe



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.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.

SERVES 12

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.