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Orange Chai-Spiced Cake Roll

Orange Chai-Spiced Cake Roll

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

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25 min
Prep Time
1 hr 10 min
Total Time



Powdered sugar

4 large Land O Lakes® Eggs, separated

3/4 cup granulated sugar, divided

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 & Half


Powdered sugar


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

How to make

  1. STEP 1

    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.

  2. STEP 2

    Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beat until stiff peaks form.

  3. STEP 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. STEP 4

    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.

  5. STEP 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. STEP 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. STEP 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.

Tip #1

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.

Nutrition (1 serving)

220 Calories
7 Fat (g)
85 Cholesterol (mg)
150 Sodium (mg)
37 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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