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Golden Pumpkin Roll w/ Toffee Cream Fill




Source of Recipe


American Favorites






List of Ingredients



• Pumpkin Roll:
  
• 3/4 cup cake flour
  
• 1 1/2 tsp ground cinnamon
  
• 3/4 tsp ground allspice
  
• 1 1/2 tsp ground ginger
  
• 1/8 tsp salt
  
• 6 large eggs, seperated
  
• 1/3 cup sugar
  
• 1/3 cup firmly packed light brown sugar
  
• 2/3 cup pumpkin puree
  
• Confectioners Sugar
  
• 
  
• Filling and Topping:
  
• 1 tsp powdered gelatin
  
• 2 Tbsp dark rum
  
• 1 cup whipping or heavy cream
  
• 3 Tbsp confectioners sugar
  
• 10 Tbsp English toffee bits for baking
  
• 1 1/2 cups caramel sauce
  






Instructions



1. Arrange a rack at center position and preheat oven to 375 degrees.
   
2. To prepare pumpkin roll: Spray a standard 10 1/2-by-15 1/2-inch jellyroll pan generously with nonstick cooking spray. Do not flour pan.
   
3. Sift together flour and spices; set aside.
   
4. Place egg yolks in a large bowl, and with an electric mixer on medium speed, gradually beat in sugars until mixture is pale yellow and thick, about 2 minutes. Mix in pumpkin puree. Gradually, on low speed, beat in dry ingredients.
   
5. In another mixing bowl, combine egg whites with a pinch of salt and beat on high speed until they are just stiff. Remove and mix one-quarter of whites into pumpkin mixture to lighten. Fold remaining whites into batter in 3 equal additions. Spready batter evenly to edges of pan. Bake until cake springs back when lightly touched, 14 to 16 minutes.
   
6. When cake is done, remove from oven. Lay a clean towel on a work surface and dust it generously with confectioners sugar. Loosen cake around edges with knife and invert immediately onto towel. When cake is unmolded, roll up cake and towel together, starting from a long side. Let cool completely, about 20 minutes.
   
7. To prepare filling: Place gelatin and run in small saucepan and place over low heat. Stir constantly to dissolve gelatin, about 1 minute; do not let rum get hot. Beat cream with electric mixture until just firm. Beat in confectioners sugar and rum mixture. With a rubber spatula, fold in 6 tablespoons toffee bits.
   
8. Unroll cake and sprinkle remaing toffee bits over it. Spread filling evenly over cake and roll it up again.
   
9. To serve, transfer cake to a serving platter. Trim ends on a slight diagonal for a more attractive appearance, then dust with confectioners sugar. Heat caramel sauce and drizzle a little sauce over serving plate and cake. Serve extra sauce seperately.
   






Final Comments


Serves 12