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Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce Recipe

Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce Recipe

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Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce

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Ingredients

Count

Nutrition

177

Calories

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Ingredients:

Serving

nonstick vegetable oil spray
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
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 tsp salt
powdered sugar
2 tbsp dark rum
1 tsp unflavored gelatin
1 cup chilled whipping cream
3 tbsp powdered sugar
10 tbsp plus 1/2 cup english toffee
additional powdered sugar
1 1/2 purchased caramel sauce, warmed

Directions:

For Cake: Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
For Filling: Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm 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 warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.19 Kcal (742 kJ)
Calories from fat	74.66 Kcal
		% Daily Value*
Total Fat	8.3g	13%
Cholesterol	104.1mg	35%
Sodium	132.94mg	6%
Potassium	194.35mg	4%
Total Carbs	20.14g	7%
Sugars	9.29g	37%
Dietary Fiber	0.44g	2%
Protein	4.9g	10%
Vitamin C	0.8mg	1%
Iron	1.2mg	7%
Calcium	39.8mg	4%

Amount Per 100 g
Calories	213.21 Kcal (893 kJ)
Calories from fat	89.84 Kcal
		% Daily Value*
Total Fat	9.98g	13%
Cholesterol	125.26mg	35%
Sodium	159.96mg	6%
Potassium	233.86mg	4%
Total Carbs	24.24g	7%
Sugars	11.17g	37%
Dietary Fiber	0.53g	2%
Protein	5.89g	10%
Vitamin C	0.9mg	1%
Iron	1.4mg	7%
Calcium	47.9mg	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.

Tastes

salty
savory
bitter
sweet

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