Recipe Archives->Cakes->Pumpkin Roll 09

Pumpkin Roll Cake
Serves 12

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 teaspoons salt
Powdered sugar

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

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.

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.

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.

Printable version: pumpkin-roll09.txt.