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PUMPKIN ROLL WITH TOFFEE CREAM
FILLING & CARAMEL SAUCE
3/4 cup cake flour
1 1/2 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. 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 tsp. salt
1/4 cup confectioners' sugar for dusting
2 T dark rum
1 tsp. unflavored gelatin
1 cup heavy whipping cream
3 T confectioners' sugar
10 T crushed toffee candy
1 (16 oz) jar caramel ice cream sauce, warmed
1/2 cup crushed toffee candy
Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10-inch
baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger
and allspice 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 at 375 degrees F (190 degrees C) 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. Cut around pan edges to loosen cake.
Turn cake out onto kitchen towel. Fold towel over 1 long side of
cake. Starting at 1 long side, roll cake up in towel. Arrange cake
seam side down and cool completely, about 1 hour.
To make the 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 1 long side and using kitchen towel
as aid, roll up cake to enclose filling. Place cake seam side down 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 of the warm caramel sauce over top of cake. Sprinkle with
1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick
slices. Serve with remaining sauce.
Makes 12 servings.
   
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