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
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.
cake platter with a few fresh berries and orange twists if desired.
in vitamin A