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1
For the cake: Preheat the oven to 375 degrees F.
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2
Line a 15 by 10 by 1-inch baking sheet with parchment paper.
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3
Spray the parchment with nonstick cooking spray.
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4
Sift the flour, cinnamon, ginger, and allspice into a small bowl.
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5
In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick.
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6
Add the pumpkin to the egg mixture and combine at a low speed until incorporated.
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7
Add the dry ingredients and beat at a low speed until mixed.
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8
In a separate bowl, beat the egg whites and salt until stiff but not dry.
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9
Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
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10
Spread the batter onto a baking sheet and smooth out.
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11
Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes.
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12
While the cake is hot, dust generously with powdered sugar.
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13
Loosen the edges and turn the cake out onto a kitchen towel.
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14
Fold the towel over the edge of the cake and roll up.
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15
Cool completely, edge down, for 1 hour in the refrigerator.
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16
For the filling: Soften the gelatin in the rum.
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17
Stir over low heat until the gelatin dissolves.
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18
Cool.
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19
Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form.
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20
Fold in the gelatin and 6 tablespoons English toffee pieces.
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21
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces.
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22
Spread the filling over the toffee.
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23
Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling.
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24
Place the cake, seam side down, on a platter.
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25
Trim the ends of the cake at a slight diagonal.
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26
Dust the cake with powdered sugar.
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27
Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake.
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28
To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
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29
Drizzle more sauce on each slice and serve.
