Our lemon olive oil pairs beautifully with pumpkin in this twist on the classic pumpkin roll. Don’t let the additional steps scare you as it is actually quite easy to prepare when you follow our simple steps.
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin Purée
1 package cream cheese, at room temperature
½ jar Olive Cart Pumpkin Jam
1 cup powdered sugar, sifted
3 tablespoons Olive Cart Lakefront Lemon EVO
1 teaspoon vanilla extract
Powdered sugar (for decoration)
Preheat oven to 375° F
Grease 15x10 inch sheet pan then line with parchment paper
Grease, then flower parchment paper
On a thin (clean) kitchen towel sprinkle 1/4 cup powdered sugar
In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
I'm a large bowl, beat eggs and granulated sugar until mixture becomes thick, then beat in pumpkin purée. Slowly stir in flower mixture.
Spread evenly into prepared pan.
Bake for 13-15 minutes or until cake springs back with touch.
Once cake is done immediately loosen and turn over cake on to prepared towel.
Peel off paper and roll cake and towel together starting with the narrowest side, let cool on rack.
In a small bowl beat cream cheese, 1 cup powdered sugar, oil and vanilla until smooth.
Carefully unroll cake and spread cream with cheese mixture, then spread 1/2 cup pumpkin jam over cream cheese mixture. Re-roll cake without towel and wrap in plastic wrap. Refrigerate for at least one hour or more.
Sprinkle with powdered sugar before slicing and serving.
Izabella
