Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce
Description:
I've had this before but, have never been brave enough to try making it.
Ingredients:
Cake:
Nonstick vegetable oil spray
3/4 c cake flour
1-1/2 tsp. ground cinnamon
1-1/4 tsp ground ginger
3/4 tsp ground allspice
6 large eggs, separated
1/3 c sugar
1/3 c (packed) golden brown sugar
2/3 c canned solid pack pumpkin
1/8 tsp salt
Filling:
2 Tblsp. dark rum
1 tsp unflavored gelatin
1 c chilled whipping cream
3 Tblsp powdered sugar
10 Tblsp plus 1/2 c English toffee pieces
Additional powdered sugar
1-1/2 c purchased caramel sauce
Directions:
For cake: Preheat oven to 375F. Spray
15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. With electric mixer, beat egg yolks, sugar, and brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl, until stiff, but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosed cake. Turn cake out onto kitchen towel. Fold towel over
1 long side of cake. Starting from the long side, roll up cake in towel. Arrange cake seam side down and cool completely, about an hour.
For filling: Pour rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat, just until gelatin dissolves. Beat chilled whipping cream and 3 Tblsp powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 Tblsp. English toffee pieces.
Unroll cake; sprinkle with 4 Tblsp 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 sown 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 warm sauce over top of cake (I don't do this - especially if all cake might not be eaten at one sitting). Sprinkle with remaining toffee pieces. To serve, cut crosswise into 1 inch thick slices. Pass remaining sauce.
Description:
I've had this before but, have never been brave enough to try making it.
Ingredients:
Cake:
Nonstick vegetable oil spray
3/4 c cake flour
1-1/2 tsp. ground cinnamon
1-1/4 tsp ground ginger
3/4 tsp ground allspice
6 large eggs, separated
1/3 c sugar
1/3 c (packed) golden brown sugar
2/3 c canned solid pack pumpkin
1/8 tsp salt
Filling:
2 Tblsp. dark rum
1 tsp unflavored gelatin
1 c chilled whipping cream
3 Tblsp powdered sugar
10 Tblsp plus 1/2 c English toffee pieces
Additional powdered sugar
1-1/2 c purchased caramel sauce
Directions:
For cake: Preheat oven to 375F. Spray
15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. With electric mixer, beat egg yolks, sugar, and brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl, until stiff, but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosed cake. Turn cake out onto kitchen towel. Fold towel over
1 long side of cake. Starting from the long side, roll up cake in towel. Arrange cake seam side down and cool completely, about an hour.
For filling: Pour rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat, just until gelatin dissolves. Beat chilled whipping cream and 3 Tblsp powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 Tblsp. English toffee pieces.
Unroll cake; sprinkle with 4 Tblsp 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 sown 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 warm sauce over top of cake (I don't do this - especially if all cake might not be eaten at one sitting). Sprinkle with remaining toffee pieces. To serve, cut crosswise into 1 inch thick slices. Pass remaining sauce.
