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Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce

Source of Recipe

Bon Appetite Holiday Cookbook, posted by Kamsy at Mimi's


List of Ingredients

Cake:
3/4 c. flour
1 1/2 t.cinnamon
1 1/4 t.ground ginger
3/4 t. ground allspice
6 large eggs, separated
1/3 c. sugar
1/3 c. firmly packed brown sugar
2/3 c. canned solid pack pumpkin
1/8 t. salt

Filling:
2 T. dark rum
1 t.unflavored gelatin
1 c. chilled whipping cream
3 T. powdered sugar
10 T.plus 1/2 c. English toffee pieces (or chopped English toffee type candy,abt. 7 oz.)

Additional powdered sugar
1 1/2 c.purchased caramel sauce, warmed



Recipe

For cake:

Preheat oven to 375F. Spray 15x10x1" baking sheet with Pam. Sift flour and spices into small bowl. Using electric mixer beat egg yolks,sugars in large bowl until very thick, about 3 mins. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters beat egg whites and salt in another bowl until stiff but not dry. Fold whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 15 mins. Place smooth (not terry)kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn out onto towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.

For filling:

Pour rum into heavy saucepan; sprinkle gelatin over it and let stand about 10 mins, til softened. Stir over low heat just until gelatin dissolves. Beat chilled cream with 3 T. powdered sugar in large bowl until soft firm peaks form. Beat in gelatin mixture. Fold in 6 T. toffee pieces.

Unroll cake; sprinkle with 4 T. toffee pieces. Spread filing over. Starting at 1 long side and using towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (can be prepared 1 day ahead. Cover with foil and refrigerate.)

Trim ends of cake on slight diagonal. (Hmmm, what do you do with those??)Dust cake with powdered sugar. Spoon some of warm caramel sauce over top of cake. Sprinkle with 1/2 c. toffee. To serve, cut cake crosswise into 1-inch thick slices. Pass remaining sauce. Serves 12.