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Orange-Spiced Pumpkin Roll Cake

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Layered with Orange and Cinnamon Spice tea in the cake and in the filling, this pumpkin jelly roll cake makes the perfect dessert during the autumn season.
 
 
Intermediate
SKILL LEVEL
Serves
15
 
 
Crown®
Fleischmann's®
 
 
Ingredients
 
Cake:
1 cup (250 mL) granulated sugar
2 teabags Twinning’s Orange and Cinnamon Spice
3/4 cup (175 mL) all-purpose flour
1 (5 mL) teaspoon Fleischmann's® Baking Powder
1/4 tsp (1 mL) salt
4 eggs, at room temperature
1/2 cup (125 mL) canned pumpkin purée
1 tsp (5 mL) vanilla extract
Icing sugar
Simple Syrup:
4 teabags Twinning's Orange and Cinnamon Spice
1/2 (125 mL) cup Crown® Lily White® Corn Syrup
2 tbsp (30 mL) water
Frosting:
8 oz (250 g) brick-style cream cheese
1/3 cup (75 mL) unsalted butter, at room temperature
1 cup (250 mL) icing sugar, plus more for garnishing
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
 
 
 
 
Instructions
 

Cake: Preheat oven to 375°F (190°C). Line 11 x 15-inch (28 x 38 cm) jelly-roll pan with parchment paper; set aside. Remove tea from tea bags. In small food processor, pulse together sugar and loose tea until finely ground; set aside. Whisk together flour, baking powder and salt; set aside.

Using electric mixer, beat together eggs and sugar-tea mixture for about 10 minutes or until mixture is thick and pale lemon colour. Fold in pumpkin and vanilla. Sprinkle flour mixture over top and fold into batter.

Spread batter evenly into prepared pan; smooth top. Bake for 12 to 15 minutes or until top springs back when lightly touched and tester inserted in centre of cake comes out clean.

Sift icing sugar generously onto clean kitchen towel. While still hot, run thin knife around edges of cake to loosen from sides of pan; invert onto prepared towel. Carefully peel off parchment paper. Starting at one short side, roll up cake with towel to resemble jelly-roll log. Place rolled cake, seam side down, on rack; let cool completely.

Simple Syrup: Empty contents of tea bags into small saucepan. Pour in corn syrup and 2 tbsp water; bring to boil. Boil for 1 minute. Let cool completely; strain through fine-meshed strainer into small measuring cup.

Frosting: Using electric mixer, beat cream cheese until light and fluffy. Beat in butter until blended. On low speed, sprinkle in icing sugar, beating until blended. Increase speed to high; beat in 2 tbsp simple syrup, vanilla and salt until smooth. Refrigerate for 30 to 35 minutes or until completely cooled and firm.  

Unroll cooled cake. Spread with frosting, leaving 1-inch (2.5 cm) border all around cake. Roll up tightly without parchment paper. Transfer to serving platter. Refrigerate for at least 1 hour before serving.

Just before serving, cut into 1-inch (2.5 cm) thick rounds and brush with simple syrup. Dust with icing sugar.

Tip: Garnish cake platter with a few fresh berries and orange twists if desired.

 

Nutrition claims:  High in vitamin A



 
Total Time
 
Cook Time 15 minutes
 
Nutritional Facts
 
Total Fat grams 11.00
Saturated Fat grams 6.00
Cholesterol milligrams 80.00
Sodium milligrams 200.00
Total Carbohydrates grams 38.00
Sugar grams 32.00
Dietary Fiber grams 1.00
Protein grams 4.00
 
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