Pumpkin Roll Cake

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: All-Star Holiday Party

Rated: 4 stars out of 5Rate itRead users' reviews (35)

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
Tiffany Menifee, CA 02-03-2010
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Perfect Alternate to Pumpkin Pie!!
Rated: 5 stars out of 5

Don't get me wrong I love pumpkin pie, but its kinda boring!!! This is a great take on holiday dessert but non-traditional... and makes you happy inside!!! It takes a little bit of work but its worth it!! Read more
recipe Pumpkin Roll Cake
Laura Loxahatchee, FL 01-03-2010
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Excellent! A new dessert for the holidays!
Rated: 5 stars out of 5

I made 2 of these for Thanksgiving-one to bring to my relatives and one to keep. I got so many compliments and requests to... make this again. My boyfriend liked it so much that he asked me to make one for his birthday a couple of weeks later. It was really simple to make-I used a disposable aluminum cookie sheet for one of them and a cookie sheet for the other. Both came out great. I also used a dinner napkin instead of a kitchen towel to roll then in after baking because the napkin was the perfect size and has no pattern. Since it is not as porous, it also peeled off easier than the kitchen towel when cooled. I also used parchment paper instead of waxed paper the 2nd time and that worked well. The thought of wax on the cake from the waxed paper...yuk. I forgot to add the nuts but I didn't even miss them. The cake does not have a really strong pumpkin taste- it is just delicious. Very "fancy" looking presentation, too. I would wait until right before serving it to take it out of the frig, slice up the log, sugar it with the powdered sugar, stagger the slices on a serving platter and listen to the raves! Read more
recipe Pumpkin Roll Cake
Beth Fort Worth , TX 12-26-2009
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LOVE IT!
Rated: 5 stars out of 5

This is a wonderful dessert for the holidays. My family is not big on pumpkin anything, but when they tried this, they became... fans! I substituted the toffee for pecans. Read more
recipe Pumpkin Roll Cake
MARY ANN Murray, UT 11-26-2009
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B-E-A-U-T-I-F-U-L
Rated: 5 stars out of 5

This was my first time with any kind of rolling cake, and the details you gave were perfect. I am a star, and bringing a... star dessert to Thanksgiving dinner. Thank you. Mary AnnRead more
recipe Pumpkin Roll Cake
Annette Glenview, IL 11-21-2009
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My favorite Recipt
Rated: 5 stars out of 5

I think that Paula made the best cake. I loved how she made it and how she put the cak together step by step. I love... watching her show all the time. I love when she has her son Jamie and her grandson Jack on the show. Sincerely yours, Annette KaplanRead more
recipe Pumpkin Roll Cake
Mary Haslet, TX 11-21-2009
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Pumpkin Roll
Rated: 4 stars out of 5

I make this recipe every year by family's request. I follow the cake recipe as she states and it always comes out perfect. ... For the filling, I use her cream cheese frosting recipe for her pumpkin bar recipe so that I can freeze these. These have become a tradition in my family!Read more