Pumpkin Cake Roll

By natcat

Ingredients

• Cake:
• 3/4 cup cake flour
• 1 1/2 tsp cinnamon
• 1 1/4 tsp ground ginger
• 3/4 tsp allspice
• 6 eggs, separated
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2/3 cup canned pumpkin
• 1/8 teaspoon salt
• Powdered sugar
• Filling:
• 1 tsp unflavored gelatin
• 2 Tbsp dark rum
• 1 cup whipping cream, chilled
• 3 Tbsp powdered sugar
• 1 cup English toffee pieces, divided
• Powdered sugar
• 1 1/2 cups caramel topping, warmed

Preparation

Step 1

Cake:
Preheat oven to 375 degrees.
Line large jellyroll pan with parchment paper. Spray parchment with nonstick cooking spray.
Sift flour, cinnamon, ginger, and allspice into small bowl.
In a separate bowl, beat egg yolks, granulated sugar, and brown sugar until very thick. Add pumpkin and combine at a low speed until incorporated. Add the dry ingredients and beat at 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. Bake 15-18 minutes, until tester comes out clean. While the cake is hot, dust generously with powdered sugar. Loosen edges and turn out onto a kitchen towel. Fold towel over edge of cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
Filling:
Soften gelatin in rum in small saucepan. Stir over low heat until gelatin dissolves. Cool. Beat chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll cake and sprinkle with 4 Tbsp of English toffee pieces. Spread 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 ends of cake at a slight diagonal. Dust cake with powdered sugar. Drizzle with warm caramel sauce and sprinkle with more toffee chips.
To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more caramel on each slice and serve.