Pumpkin Chai Roll

This slight twist on a classic pumpkin roll is made with delicious pumpkin cake, heavenly cream cheese filling & warm chai spices.

1/4 cup Powdered Sugar (to sprinkle on towel)
3/4 cup All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3 Large Eggs
1 cup Granulated Sugar
2/3 can Pumpkin Puree

1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Grease and flour the pan. Sprinkle a thin, cotton kitchen towel with powdered sugar. (Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.) 2. Combine flour, baking powder, baking soda, Oregon Chai Dry Mix and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into a greased pan. 3. Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Once out of the oven, immediately loosen and turn cake onto prepared towel. Roll up the cake and towel together, starting with narrow end. Cool on wire rack.

Optional Garnish: A Light Dusting of Powdered Sugar

8 oz. Cream Cheese (room temperature)
1 cup Powdered Sugar (sifted)
6 tbsp. Butter (softened)
1 tsp. Oregon Chai Original Concentrate

Beat cream cheese, 1 cup powdered sugar, butter and Oregon Chai Concentrate in small mixer bowl until smooth. Carefully unroll the cake. Spread cream cheese mixture over cake and then reroll the cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar and serve!

Optional Garnish: A Light Dusting of Powdered Sugar

1 Roll

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