Pumpkin Roll Cake

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: The Boss is Coming to Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (27)

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
Shirley West Nyack, NY 10-29-2009
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Pumpkin roll cake
Rated: 5 stars out of 5

I made this cake today with my granddaughter and it was a hit. Both her and her younger brother loved it. I made a slight... change to the filling. I used flavored mascarpone cheese and boy was it GOOD. It was also a lot easier to make.Read more
recipe Pumpkin Roll Cake
Rhonda Oviedo, FL 10-28-2009
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All-gone
Rated: 5 stars out of 5

Last year, I made the "Pumpkin Roll" for a "Open House" at a house I had listed. I knew everyone went goo-goo over the... "Pumkin Roll". What amazed me was this week, an associate in my office reminded me it was that time of year to make the "Pumkin Roll" for our office Thanksgiving Party. Thank you, thank you, thank you Paula for another memorable receipe. Rhonda B. SchrenkRead more
recipe Pumpkin Roll Cake
Amber Tucson, AZ 10-26-2009
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Every year
Rated: 5 stars out of 5

I made this about 4 years ago for Thanksgiving dessert. My sister loved it! She never eats desserts... every year for her... birthday she wants me to make not one but two of these. That way she has one for herself that she doesnt have to share. I always have hard time with the gelatin folding in and not coagulating. So I found that can just leave out the gelatin part and just add the rum in small amounts at a time. And it works out great! Read more
recipe Pumpkin Roll Cake
Emily Fairborn, OH 10-23-2009
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Great
Rated: 5 stars out of 5

This is killer! The cake is very delicate, I will making this many more times I am sure. Didn't need the caramel with it.
recipe Pumpkin Roll Cake
Rita Singer Island, FL 09-19-2009
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Amazing!!
Rated: 4 stars out of 5

I made this for a dinner party and it was amazing!! instead of the whip cream I made a cream cheese frosting and it was super... duper amazing!! almost like a pumpkin cheese cake.Read more
recipe Pumpkin Roll Cake
t waipahu, HI 12-25-2008
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Great Cake
Rated: 4 stars out of 5

Easy to make. Tasted good and it was a very nice change...definitely needed the caramel sauce. Really appreciated the... review that advised adding the gelatin mixture before it completely cooled. Is there any way to avoid cracking the cake? Read more