Argo Foodservice - Orange-Spiced Pumpkin Roll Cake
Learn how to make Orange-Spiced Pumpkin Roll Cake from Argo Starch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.argofoodservice.com.
Cooking tools:
- Food processor
- Hand mixer
- Jelly-roll pan
- Parchment paper
- Whisk
- Mixing bowl
- Sifter
- Kitchen towel
- Chef's knife
- Cooling rack
- Saucepan
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Cake tester
- Pastry brush
- Spatula
- Serving platter
- Oven
- Stove
- Refrigerator
Ingredients
- 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 Argo® 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
- 4 teabags Twinning's Orange and Cinnamon Spice
- 1/2 (125 mL) cup Karo® Light 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
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