Pumpkin Roll Cake (Paula Deen) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
cooking spray |
3/4 cup cake flour |
1 1/2 teaspoons ground cinnamon |
1 1/4 teaspoons ground ginger |
3/4 teaspoon ground allspice |
6 large eggs, separated |
1/3 cup granulated sugar |
1/3 cup packed light brown sugar |
2/3 cup canned pure pumpkin |
1/8 teaspoon salt |
confectioners' sugar, for dusting |
1 teaspoon unflavored gelatin |
2 tablespoons dark rum |
1 cup heavy cream, chilled |
3 tablespoons confectioners' sugar, plus more for garnish |
10 tablespoons english toffee pieces (about 2/3 cup), plus more for garnish |
1 1/2 cups store-bought caramel sauce, warmed, for garnish |
Directions:
1. Make the cake: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray. Sift the flour, cinnamon, ginger and allspice into a small bowl. In a large bowl, beat the egg yolks, granulated sugar and brown sugar with a mixer until very thick. Add the pumpkin and beat on low speed until incorporated. Add the dry ingredients and beat until incorporated. In a separate bowl, beat the egg whites and salt with a mixer until stiff but not dry. Fold the egg whites into the cake batter with a rubber spatula until most of the white streaks are gone.
2. Spread the batter on the sheet pan and smooth the top. Bake until a tester comes out clean, 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; peel off the parchment paper. Starting from one long side, roll up the cake around the towel. Turn seam-side down, put on the baking sheet and transfer to the refrigerator to cool completely, about 1 hour.
3. Make the filling: Combine the gelatin and rum in a saucepan over low heat and stir until the gelatin dissolves. Let cool. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer until peaks form. Fold in the gelatin mixture and 6 tablespoons toffee pieces.
4. To assemble, unroll the cake and sprinkle with the remaining 4 tablespoons toffee pieces. Spread the cream filling over the toffee. Roll the cake back up to encase the filling. Place the cake seam-side down on a platter and trim the ends. Dust with confectioners' sugar. Use a serrated knife to cut the cake crosswise into 1-inch-thick slices. Spoon some warm caramel sauce and toffee pieces on top.
5. Photograph by Con Poulos
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