Blood Orange Pumpkin Roll
1 c white sugar
2/3 c canned pumpkin
3/4 c all purpose flour
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 c. chopped nut of choice
confectioners sugar for dusting
1 c confectioners sugar
8 oz cream cheese softened
1/3 c canned pumpkin
3/4 tsp vanilla
Preheat oven to 375 deg.
Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour parchment paper. In a large bowl, beat eggs on high for 5 minutes. Gradually add the sugar and pumpkin. Add the flour, cinnamon and baking soda.
Spread batter evenly in pan and sprinkle with nuts.
Bake at 375 deg. for 15 minutes or until cake springs back when lightly touched. Immediately turn cake out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up from the short end in the towel and let cool.
Mix confectioners sugar, pumpkin, vanilla, cream cheese and Blood Orange EVOO until smooth. Add Maple Balsamic and blend well.
Carefully unroll the cake.
Spread the filling over the cake within 1 inch of the edges.
Roll up again, cover and chill until serving. Dust the top with more confectioners sugar if desired.