Pumpkin Roll Cake

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: All-Star Holiday Party

Rated: 4 stars out of 5Rate itRead users' reviews (28)

Cook Time:
25 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 35 min
Inactive Prep: 1 hr 10 min
Cook: 25 min
Total:: 2 hr 10 min

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Ingredients

Cake:

3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar

Filling:

1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish

Directions

For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

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Comments & Reviews

recipe Pumpkin Roll Cake
nora tucson, AZ 11-09-2009
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Too Sweet.
Rated: 2 stars out of 5

I followed the recipe exactly, it was complicated and not worth the effort. The cake part was good and very flavorful but the... filling was way too sweet. With the caramel topping, the toffee, and the whipping cream it was like taking a giant bite of sugar. Read more
recipe Pumpkin Roll Cake
wendy progreso , TX 10-27-2009
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Finally
Rated: 5 stars out of 5

thankyou after many years of searching i found my fav recepie i tasted this recepie once and i thought it was so delicious... yet i couldnt find it when i made it the way it says it was good but i think its better with cream cheese i recomended it Read more
recipe Pumpkin Roll Cake
Jessica Catawaba, SC 10-12-2009
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love it!!
Rated: 5 stars out of 5

this was such a good dessert!!!!
recipe Pumpkin Roll Cake
B Tempe, AZ 11-27-2008
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Use Cream Cheese Substitute
Rated: 3 stars out of 5

1. Very very easy to make. 2. Slight undercook makes rolling easy with no cracks in the cake. 3. Filling in the recipe... does not have substantial texture to stand up to the texture of the cake even after cooling and setting. 4. Find an alternative cream cheese filling recipe and use that, it will thicken better, hold up to the cake, and provide much needed tang to the taste. 5. DO NOT COOL RUM GELATIN MIX. You will not be able to mix it in if you elect the listed filling. Simply allow the rum/gelatin mix to cool slightly and mix in to the filling while still slightly warm. Overall a quick recipe that seems like a lite version of the standard pumpkin roll, but with the same calories as if you used cream cheese. Just use the cream cheese frosting and you'll have a winner. Read more
recipe Pumpkin Roll Cake
Anonymous 06-08-2008
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yummy in my tummy
Rated: 5 stars out of 5

it was delicious, a little hard to fold over, but besides that, if i ever have all the ingredients in my kitchen, i better... put my apron on!Read more
recipe Pumpkin Roll Cake
Jill Harrisonburg, VA 12-17-2007
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Pumpkin Roll
Rated: 3 stars out of 5

The filling was excellent, the cake, eh, it was kind of spongy but it did have good flavor. The toffee was a nice crunch in... the middle. The problem here is, leftovers are TERRIBLE. If you arent planning on eating the whole thing, throw it away. You have to refrigerate it because of the uncooked cream in the middle, and out of the fridge it tastes horrible.Read more