Ingredients:
- additional powdered sugar, for garnish
- 1 1/2 cups purchased caramel sauce, warmed, for garnish
Directions:
- For the cake: Preheat the oven to 375 degrees F.
- Line a 15 by 10 by 1-inch baking sheet 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 at a low speed 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 onto 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 powdered 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 powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
- To assemble, unroll the cake and sprinkle with 4 tablespoons 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 powdered 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.49 Kcal (856 kJ) | ||
| Calories from fat | 72.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 12% | |
|---|---|---|---|
| Cholesterol | 104.1mg | 35% | |
| Sodium | 127.5mg | 5% | |
| Potassium | 208.6mg | 4% | |
| Total Carbs | 27.62g | 9% | |
| Sugars | 16.67g | 67% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 228.76 Kcal (958 kJ) | ||
| Calories from fat | 81.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 12% | |
|---|---|---|---|
| Cholesterol | 116.45mg | 35% | |
| Sodium | 142.63mg | 5% | |
| Potassium | 233.35mg | 4% | |
| Total Carbs | 30.9g | 9% | |
| Sugars | 18.65g | 67% | |
| Dietary Fiber | 0.88g | 3% | |
| Protein | 5.45g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.5mg | 7% | |
| Calcium | 47.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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