Pumpkin Roll Cake With Toffee Cream Filling And Caramel Sauce
From minitindel 15 years agoIngredients
- cake shopping list
- Nonstick vegetable oil spray shopping list
- 3/4 -cup cake flour shopping list
- 1 -1/2 -teaspoons ground cinnamon shopping list
- 1 -1/4 -teaspoons ground ginger shopping list
- 3/4- teaspoon ground allspice shopping list
- 6- large eggs, separated shopping list
- 1/3 -cup sugar shopping list
- 1/3 -cup (packed) golden brown sugar shopping list
- 2/3 -cup canned solid pack pumpkin shopping list
- 1/8 - teaspoon salt shopping list
- powdered sugar shopping list
- ********************** shopping list
- ********************** shopping list
- Filling shopping list
- 2 -tablespoons dark rum shopping list
- 1 - teaspoon unflavored gelatin shopping list
- 1 -cup chilled whipping cream shopping list
- 3 - tablespoons powdered sugar shopping list
- 10- tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces) shopping list
- Additional powdered sugar shopping list
- 1 -1/2 -purchased caramel sauce, warmed shopping list
How to make it
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup 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 is 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 loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons 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 tablespoons powdered sugar in large bowl until firm 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 warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray.
- Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup 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 is 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 loosen cake.
- Turn cake out onto kitchen towel.
- Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel.
- Arrange cake seam side down and cool completely, about 1 hour
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- For Filling:
- Pour 2 tablespoons 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 tablespoons powdered sugar in large bowl until firm 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 warm sauce over top of cake.
- Sprinkle with 1/2 cup toffee.
- To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
- it seems long but really goes quick
The Rating
Reviewed by 8 people-
This is fabulous! Saved and printing! Mini, this is soooo delicious!
elgab89 in Toronto loved it -
Wow, sounds so good, think I need to add this one to my Thanksgiving menu. Want to join us! You got my 5
henrie in Savannah loved it -
This will be a joy to bake you get a bonus from all of the aroma from the spices as it bakes.
five forks from metrigger in loved it
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