Pumpkin Roll

Ingredients

• 3/4 cup cake flour
• 1 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoon ground ginger
• 3/4 teaspoon ground allspice
• 6 egg yolks
• 6 egg whites
• 1/3 cup white sugar
• 1/3 cup packed light brown sugar
• 2/3 cup solid pack pumpkin puree
• 1/8 teaspoon salt
• 1/4 cup confectioner's sugar for dusting
• 2 tablespoons dark rum
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• 3 tablespoons confectioners sugar
• 10 tablespoons crushed toffee candy
• 1 (16 oz) jar caramel ice cream sauce, warmed
• 1/2 cup crushed toffee candy

Method

Preheat oven to 375°F. Spray a 15 by 10 inch baking sheet with cooking spray. Sift flour, cinnamon, ginger and all spice 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 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. Slide knife around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Start at one long side, roll cake up in towel. Arrange cake seam side down and cool completely, about one hour.

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 one long side and using kitchen towel as an aid, roll up cake to enclose filling. Place cake seam side down on platter. Cover with foil and refrigerate.

To Serve: Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warmed caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. Cut cake crosswise into 1 inch thick slices and serve with remaining sauce.

Yield: 12 servings