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My review
Pumpkin Roll with Toffee Cream Filling and Caramel Sauce
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!"
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Ingredients
servings 429Original recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2128 Ratings
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Most helpful positive review
1/1/2007
I made this cake once, and ever since my husband's family demands it at every autumn gathering. The only thing I changed is that I think it needs a lot more rum. Before adding the whipped crea...
Most helpful critical review
11/22/2010
Very difficult to make. But if you're a good baker, maybe it's easy for you.
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1/1/2007
I made this cake once, and ever since my husband's family demands it at every autumn gathering. The only thing I changed is that I think it needs a lot more rum. Before adding the whipped crea...
11/25/2008
Bravo. Delicious and Magnifique!! Never would have known it was this easy if I hadn't found it here!! Gotta try this!! I did find the gelatin mixed with the rum part was a bit tricky, and I bos...
11/4/2005
This is a really awesome recipe. I love it. Two comments, though. One, it seems like you ought to roll it from the short end, not the long end (but I used the long end, anyway, for more servi...
11/7/2000
This was the best pumpkin roll that I've prepared. I made it for Thanksgiving last year, and it was a hit. You can bet it will be on the dessert table again this year.
12/21/2009
This is totally awesome. I have made it twice since finding it and have received nothing but raves about it.
1/1/2008
This was a huge hit at Christmas. It was actually my first attempt at a pumpkin roll, so I was worried on how it would turn out. I used (greased)wax paper on the jelly roll pan before I baked ...
12/17/2000
This was a great recipe and was a huge hit with everyone that tasted it.
11/22/2010
Very difficult to make. But if you're a good baker, maybe it's easy for you.
10/24/2010
spongy cake. Used traditional cream cheese filling instead of whipped cream