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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3/4 cup 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 cup sugar and packed brown sugar
2/3 cup canned pumpkin, packed
1/8 tsp salt
Confectioners sugar
Filling
1 tsp unflavored gelatin
2 tbsp dark rum
1 cup whipping cream, chilled
3 tbsp confectioners sugar
6 tbsp plus 1/2 cup English toffee pieces for garnish
Additional confectioners sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375. Line a jelly-roll pan with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat until mixed.
In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter on to a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with confectioners sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and confectioners sugar in a large bowl until peaks form. Fold in the gelatin and 6 tbsp English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tbsp of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with confectioners sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1 inch thick slices. Drizzle more sauce on each slice and serve.
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PUMPKIN CAKE ROLL
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3/4 cup 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 cup sugar and packed brown sugar
2/3 cup canned pumpkin, packed
1/8 tsp salt
Confectioners sugar
Filling
1 tsp unflavored gelatin
2 tbsp dark rum
1 cup whipping cream, chilled
3 tbsp confectioners sugar
6 tbsp plus 1/2 cup English toffee pieces for garnish
Additional confectioners sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375. Line a jelly-roll pan with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat until mixed.
In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter on to a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with confectioners sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and confectioners sugar in a large bowl until peaks form. Fold in the gelatin and 6 tbsp English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tbsp of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with confectioners sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1 inch thick slices. Drizzle more sauce on each slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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