Orange Chai-Spiced Cake Roll |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Cardamom combined with pumpkin pie spices creates the classic chai flavor in this special cake roll. Recipe is from Land O Lakes. 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 |
Directions:
1. 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.
2. Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beat until stiff peaks form.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Recipe Tip
10. 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.
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