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1
Heat oven to 375F Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray; line bottom with parchment paper.
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2
Spray parchment paper with no-stick cooking spray; set aside.
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3
Place clean kitchen towel flat on counter; sprinkle with powdered sugar.
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4
Beat egg whites in large bowl until foamy.
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5
Gradually add 1/4 cup sugar, beat until stiff peaks form.
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6
Place egg yolks and remaining 1/2 cup sugar in medium bowl; beat at medium speed until light colored and thick.
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7
Add 1 teaspoon orange zest, baking powder and salt; continue beating until well mixed.
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8
Add flour and milk; beat until well mixed.
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9
Pour egg yolk mixture into egg white mixture; gently stir until well mixed.
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10
Pour batter into prepared pan; spread evenly.
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11
Bake for 10 to 14 minutes or until center springs back when lightly touched.
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12
Immediately invert cake onto prepared towel.
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13
Lift off pan carefully; peel off parchment paper.
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14
Starting at 10-inch side, carefully roll cake up in towel.
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15
Cool completely.
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16
Combine butter, pumpkin pie spice, 1 teaspoon orange zest and cardamom in medium bowl.
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17
Beat at medium speed until well mixed.
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18
Gradually add 2 cups powdered sugar and half & half, beating well after each addition until smooth and creamy.
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19
Gently unroll cooled cake.
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20
Spread filling over cake to 1/2 inch from all edges.
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21
Starting at 10-inch side, gently roll up cake.
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22
Sprinkle with additional powdered sugar just before serving.
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23
Cut into slices.
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24
You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves for the pumpkin pie spice if you don't have it on hand.
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25
Recipe Tip
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26
Create a flavored topping by adding 1/2 teaspoon pumpkin pie spice to 1 cup whipping cream.
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27
Beat until stiff peaks form.
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28
Dollop flavored whipped cream onto individual servings of cake.
