LOUISVILLE, Ky. (WDRB) -- Before pumpkin spice latte, cookies, M&Ms and Oreos, here in Louisville The Bakery at Sullivan University was the go-to place for one of the best pumpkin desserts - the pumpkin roll.
Executive Chef Robin Richardson shows the secret to her popular pumpkin spice and the easy steps to rolling your own pumpkin roulade.
Pumpkin Roulade
Yield: 1 roll
4-16 oz. packages cream cheese, softened
1 cup butter, softened
4 cups sifted confectioner's sugar
2 teaspoons vanilla extract
3 eggs
2/3 cups canned pumpkin
1 cup sugar
1 teaspoon baking soda
¾ cups pastry flour
½ teaspoon cinnamon
Preheat oven to 350 degrees.
To make the filling, in a medium bowl, cream together the cream cheese and butter. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator until ready to use.
To make the batter, combine two eggs, pumpkin, sugar, baking soda, pastry flour and cinnamon. Mix well and add the final egg. Spread evenly on a half sheet pan. Bake at 350 degrees for 20-30 min.
Let cool and spread a layer, about ¼ inch thick, of cream cheese icing over the entire cake. Roll the cake from the wide side and wrap tightly in plastic.
Chill in the refrigerator for at least two hours and slice about ½ inch thick and serve.
Recipe by Robin Richardson, GM and executive pastry chef, The Bakery at Sullivan University, Louisville, KY.
The Bakery at Sullivan University
3100 Bardstown Rd.
(502) 452-1210
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