Orange Chai-Spiced Cake Roll

Orance Chai Cake Roll Recipe
3 Reviews
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
Total Time
12 servings



Powdered sugar
large Land O Lakes® Eggs, separated
3/4 cup
1 teaspoon
freshly grated orange zest
1 teaspoon
baking powder
1/4 teaspoon
1/2 cup
all-purpose flour
2 tablespoons


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.


  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. 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 10-14 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.

Recipe Tips

- 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 Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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