Pumpkin Roll Cake

  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 35 min
  • Inactive: 1 hr 10 min
  • Cook: 25 min
  • Yield: 12 servings
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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

  1. For the cake: Preheat the oven to 375 degrees F.
  2. Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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