PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!
Provided by Jenny Hensley
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
- In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
- Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
- To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff 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 the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g
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Sazedul Haque
[email protected]I had a hard time finding all of the ingredients for this recipe, but it was worth it in the end.
Kacie Baker
[email protected]This pumpkin roll was a little too sweet for my taste, but it was still good.
kumaas
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and festive dessert.
Dema Daren
[email protected]This is the best pumpkin roll I've ever had! The flavors are amazing and the texture is perfect.
Laporscha Lester
[email protected]I love this pumpkin roll! It's so moist and flavorful. The toffee cream filling is the perfect addition.
Robert Hartman
[email protected]This was my first time making a pumpkin roll, and it turned out great! I was a little nervous at first, but the recipe was easy to follow and the results were delicious. I will definitely be making this again.
MD Kalu
[email protected]I've made this pumpkin roll several times now, and it's always a hit! My family and friends love it. It's the perfect dessert for any occasion.
Wendsen Girma
[email protected]This recipe was easy to follow and the results were delicious! The pumpkin roll was moist and flavorful, and the toffee cream filling was creamy and smooth. I would highly recommend this recipe to anyone looking for a delicious and festive dessert.
Sphesihle Gift
[email protected]I'm not usually a fan of pumpkin desserts, but this roll was amazing! The flavors were perfectly balanced, and the texture was light and fluffy. I will definitely be making this again.
Hfjf Hdjdd
[email protected]This pumpkin roll was a huge hit at our Thanksgiving dinner! The toffee cream filling was rich and decadent, and the caramel sauce added the perfect touch of sweetness. I will definitely be making this again for Christmas.