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Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

SUBMITTED BY: Jenny Hensley

"This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!"

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup cake flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons 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 pack 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
  • 3 tablespoons confectioners' sugar
  • 10 tablespoons crushed toffee candy
  •  
  • 1 (16 ounce) jar caramel ice cream topping, warmed
  • 1/2 cup crushed toffee candy

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by feinster06
Thanks for ripping off Paula Dean. It's a great recipe, but give credit where due. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by Lorelei
I made this cake once, and ever since my husband's family demands it at every autumn... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2002 by Sweetbullslady
This was the best pumpkin roll that I've prepared. I made it for Thanksgiving last year, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2005 by Squirrel Girl
This is a really awesome recipe. I love it. Two comments, though. One, it seems like you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2002 by TERRIERALICE
This was a great recipe and was a huge hit with everyone that tasted it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2006 by Sharon Frank
My first pumpkin roll to make and recipe was easy to follow. Took it to my book club and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by JJPigg06
This was a huge hit at Christmas. It was actually my first attempt at a pumpkin roll, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by Stephanie C.
Fabulous!! My 13yr old daughter made this for her first dessert this Thanksgiving. She had a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2006 by baconbutterwino
This recipe was okay for me..I think the cake tasted funny, like it was grainy or like it... MORE