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Orange-Spiced Pumpkin Roll Cake

  • Intermediate
  • 15
  • 30 min
Baking Success Or Baking Mess


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
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


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


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


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.


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.


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.


claims: High

in vitamin A

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