Orange Chai-Spiced Cake Roll
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.

The Story Behind the Recipe
25 min
1 hr 10 min



Powdered sugar

4 large Land O Lakes® 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 & 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.


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


Explore reviews from
our online community

  October 25, 2011

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.

— says sirk
  June 05, 2010

Super easy to make and full of flavor!

— says Kimberly
  December 25, 2009

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.

— says Jan
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