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Pumpkin-Toffee Cake Roll

 Pumpkin-Toffee Cake Roll
This pumpkin cake roll is a must-have for our family parties. The luscious whipped cream filling has specks of toffee and a mild rum flavor. It's so yummy. —Betty Fulks, Onia, Arkansas
12 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 6 eggs
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup cake flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons ground ginger
  • 3/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • Confectioners' sugar
  • FILLING:
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons dark rum
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/3 cup plus 1/2 cup toffee bits, divided
  • 1/2 cup caramel sundae syrup

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat yolks until slightly thickened. Gradually add
  • sugars, beating on high speed until thick. Beat in pumpkin. Sift
  • flour, cinnamon, ginger, allspice and salt together twice; gradually

2 of 2

Pumpkin-Toffee Cake Roll (continued)

Directions (continued)

  • add to yolk mixture and mix well.
  • With clean beaters, beat egg whites until stiff peaks form. Gradually
  • fold into batter. Spread into prepared pan.
  • Bake at 350° for 15-18 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
  • dusted with confectioners' sugar. Gently peel off waxed paper. Roll
  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • For filling, in a small saucepan, sprinkle gelatin over rum; let
  • stand for 1 minute. Heat over low heat, stirring until gelatin is
  • completely dissolved. Remove from the heat; set aside.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Fold in rum
  • mixture and 1/3 cup toffee bits.
  • Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over
  • cake to within 1/2 in. of edges. Roll up again. Place seam side down
  • on a serving platter. Dust with additional confectioners' sugar.
  • Drizzle with caramel syrup; sprinkle with remaining toffee bits.
  • Refrigerate until serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 322 calories, 16 g fat (8 g saturated fat), 138 mg cholesterol, 202 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.