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1
Make the cake: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
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2
Spray the parchment paper with cooking spray.
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3
Sift the flour, cinnamon, ginger and allspice into a small bowl.
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4
In a large bowl, beat the egg yolks, granulated sugar and brown sugar with a mixer until very thick.
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5
Add the pumpkin and beat on low speed until incorporated.
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6
Add the dry ingredients and beat until incorporated.
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7
In a separate bowl, beat the egg whites and salt with a mixer until stiff but not dry.
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8
Fold the egg whites into the cake batter with a rubber spatula until most of the white streaks are gone.
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9
Spread the batter on the sheet pan and smooth the top.
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10
Bake until a tester comes out clean, 15 to 18 minutes.
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11
While the cake is hot, dust generously with confectioners' sugar.
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12
Loosen the edges and turn the cake out onto a kitchen towel; peel off the parchment paper.
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13
Starting from one long side, roll up the cake around the towel.
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14
Turn seam-side down, put on the baking sheet and transfer to the refrigerator to cool completely, about 1 hour.
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15
Make the filling: Combine the gelatin and rum in a saucepan over low heat and stir until the gelatin dissolves.
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16
Let cool.
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17
Beat the heavy cream and confectioners' sugar in a large bowl with a mixer until peaks form.
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18
Fold in the gelatin mixture and 6 tablespoons toffee pieces.
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19
To assemble, unroll the cake and sprinkle with the remaining 4 tablespoons toffee pieces.
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20
Spread the cream filling over the toffee.
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21
Roll the cake back up to encase the filling.
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22
Place the cake seam-side down on a platter and trim the ends.
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23
Dust with confectioners' sugar.
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24
Use a serrated knife to cut the cake crosswise into 1-inch-thick slices.
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25
Spoon some warm caramel sauce and toffee pieces on top.
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26
Photograph by Con Poulos
