Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

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 packed pumpkin puree

  • 1/8 teaspoon salt

  • 1/4 cup confectioners sugar for dusting

  • 2 tablespoons dark rum

  • 1 teaspoon unflavored gelatin

  • 1 cup heavy whipping cream

  • 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 vegetable oil spray. Sift flour, cinnamon, ginger and allspice into a small bowl and 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 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 and bake for 15 minutes or until toothpick inserted into cake comes out clean. Place smooth kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake, and turn cake out onto kitchen towel. Fold towel over long side of cake and roll cake up in towel. Arrange cake seam side down and cool completely, about one hour.
To Make 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 crushed toffee candy.
Unroll cake, sprinkle with 4 tablespoons crushed toffee candy. Spread filling over and starting at one long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter (this can be made a day ahead). Cover with foil and refrigerate.
To Serve
Trim edges of cake on slight diagonal. Dust with powdered sugar and spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup crushed toffee candy. Cut cake crosswise into one inch thick slices and serve with remaining sauce.

Yield: 12 servings