Pumpkin Roll Cake

Total Time:
1 hr 5 min
45 min
20 min

12 servings

  • For the cake:
  • Cooking spray
  • 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 packed light brown sugar
  • 2/3 cup canned pure pumpkin
  • 1/8 teaspoon salt
  • Confectioners' sugar, for dusting
  • For the filling:
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons dark rum
  • 1 cup heavy cream, chilled
  • 3 tablespoons confectioners' sugar, plus more for garnish
  • 10 tablespoons English toffee pieces (about 2/3 cup), plus more for garnish
  • 1 1/2 cups store-bought caramel sauce, warmed, for garnish

Make the cake: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray. Sift the flour, cinnamon, ginger and allspice into a small bowl. In a large bowl, beat the egg yolks, granulated sugar and brown sugar with a mixer until very thick. Add the pumpkin and beat on low speed until incorporated. Add the dry ingredients and beat until incorporated. In a separate bowl, beat the egg whites and salt with a mixer until stiff but not dry. Fold the egg whites into the cake batter with a rubber spatula until most of the white streaks are gone.

Spread the batter on the sheet pan and smooth the top. Bake until a tester comes out clean, 15 to 18 minutes. While the cake is hot, dust generously with confectioners' sugar. Loosen the edges and turn the cake out onto a kitchen towel; peel off the parchment paper. Starting from one long side, roll up the cake around the towel. Turn seam-side down, put on the baking sheet and transfer to the refrigerator to cool completely, about 1 hour.

Make the filling: Combine the gelatin and rum in a saucepan over low heat and stir until the gelatin dissolves. Let cool. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer until peaks form. Fold in the gelatin mixture and 6 tablespoons toffee pieces.

To assemble, unroll the cake and sprinkle with the remaining 4 tablespoons toffee pieces. Spread the cream filling over the toffee. Roll the cake back up to encase the filling. Place the cake seam-side down on a platter and trim the ends. Dust with confectioners' sugar. Use a serrated knife to cut the cake crosswise into 1-inch-thick slices. Spoon some warm caramel sauce and toffee pieces on top.

Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond