Pumpkin Roll Cake Cake Ingredients:
¾ cup cake flour 1 ½ teaspoons ground cinnamon 1¼ teaspoons ground ginger ¾ teaspoon ground allspice 6 large eggs, separated 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2/3 cup canned pumpkin 1/8 teaspoon salt Confectioner's sugar Filling Ingredients: 1 teaspoon unflavored gelatin 2 tablespoons dark rum 1 cup whipping cream 3 tablespoons confectioner's sugar 10 tablespoons plus ½ cup English toffee pieces Confectioner's sugar 1½ cups purchased caramel sauce, warmed
Directions:
To make the cake:
Preheat the oven to 375°F. Line a 15-by-10-by-1-inch baking sheet with parchment paper, then spray with vegetable oil cooking spray. Sift the flour, cinnamon, ginger, and allspice into a small bowl. Beat the egg yolks, granulated sugar, and brown sugar with an electric mixer until very thick. Add the pumpkin and combine at low speed until incorporated. Add the dry ingredients and beat at low speed until mixed.
In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter with a spatula until most of the white streaks are gone. Spread the batter onto the prepared baking sheet and smooth out the top. Bake until a cake tester comes clean, about 15 to 18 minutes. While hot, dust the cake generously with confectioner's sugar. Loosen the edges and turn the cake out onto a kitchen towel.
Fold the towel over the long edge of the cake and roll up lengthwise like a jelly roll. Let cool completely, seam down, for one hour in the refrigerator. To make the filling: In a small saucepan, soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Let cool. Beat the cream and confectioner's sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons of the toffee pieces.
To assemble:
Unroll the cake. Spread the filling over the cake, then sprinkle with 4 tablespoons of the toffee pieces. Starting at one long side and using the towel as an aid, roll up the cake. Place the cake, seam down, on a platter. The cake can be prepared one day in advance. Cover with aluminum foil and refrigerate.
To serve, trim the ends of the cake on a slight diagonal. Dust the cake with confectioner's sugar. Spoon some warm caramel sauce over the top, then sprinkle with ½ cup toffee pieces. Cut the cake crosswise into 1½ inch slices, using a serrated knife. Pass more warm sauce -- and enjoy the compliments!
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