PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
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WASSWA HAMUZAH
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Awais Salah
[email protected]I've made this cake several times now and it's always a hit. It's my go-to recipe for potlucks and bake sales.
Tahsin Alam
[email protected]This cake was a showstopper! It was the perfect dessert for our Thanksgiving gathering.
Junior Jayden
[email protected]Not a fan of the toffee cream filling, but the cake and caramel sauce were great.
Some Dude
[email protected]Delicious!
elliot campbell
[email protected]This cake was easy to make and turned out great! I used a gluten-free flour blend and it still came out perfect. Will definitely make again.
Bacha 101
[email protected]The cake was dense and dry. The frosting was too sweet and the caramel sauce was too runny. Overall, I was disappointed with this recipe.
JB Cosmetics
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious cake that everyone loved.
T Williams
[email protected]I'm not usually a fan of pumpkin desserts, but this cake changed my mind. The flavors were well-balanced and the cake was so moist. I'll definitely be making this again.
Nepali shorts Bank
[email protected]This pumpkin roll cake exceeded my expectations! The cake itself was fluffy and moist, while the toffee cream filling and caramel sauce added the perfect amount of sweetness. It was a hit with my family and friends.