Orance Chai Cake Roll Recipe

Orange Chai-Spiced Cake Roll

This roll cake recipe uses cardamom combined with pumpkin pie spies to create the classic chai flavor in this special cake roll.

25 min.prep time 1:08total time
12 servings
333 Ratings

Ingredients

Cake

Powdered sugar
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

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

Garnish

Powdered sugar

Directions

Heat oven to 375°F. Spray 15x10x1-inch baking 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 10-14 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.

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.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 220

Fat: 7g

Cholesterol: 85mg

Sodium: 150mg

Carbohydrates: 37g

Dietary Fiber: 0g

Protein: 3g

Recipe #14561©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

Too sweet, cut back on filling sugar to 1 1/4 cup and would be better if it was blended with whipped cream or something to lighten it.
Super easy to make and full of flavor!
I served this dessert, along with 3 others, at our family Christmas dinner. While the two other desserts were well received, this cake roll was the favorite. The filling does taste like chai; I did use both the pumpkin pie spice and the cardamom, which I like a lot. The cake was easy to roll and had great flavor. It's definitely a recipe to keep and make again.

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