Pumpkin Roll With Toffee Cream Filling And Caramel

Name: Pumpkin Roll With Toffee Cream Filling And Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour; 1 1/2 teaspoons ground cinnamon; 1 1/4 teaspoons ground ginger; 3/4 teaspoon ground allspice; 6 egg yolks; 6 egg whites; 1/3 cup white sugar; 1/3 cup packed light brown sugar; 2/3 cup solid pack pumpkin puree; 1/8 teaspoon salt; 1/4 cup confectioners' sugar for dusting; 2 tablespoons dark rum; 1 teaspoon unflavored gelatin; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 10 tablespoons crushed toffee candy; 1 (16 ounce) jar caramel ice cream topping, warmed; 1/2 cup crushed toffee candy

Servings: persons

3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 egg yolks
6 egg whites
1/3 cup white sugar
1/3 cup packed light brown sugar
2/3 cup solid pack pumpkin puree
1/8 teaspoon salt
1/4 cup confectioners' sugar for dusting
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
10 tablespoons crushed toffee candy
1 (16 ounce) jar caramel ice cream topping, warmed
1/2 cup crushed toffee candy

1
Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
2
In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
3
Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
4
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
5
To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
6
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.
7
Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup cake flour, 1 1/2 teaspoons ground cinnamon, 1 1/4 teaspoons ground ginger, 3/4 teaspoon ground allspice, and more.

Yes, Pumpkin Roll With Toffee Cream Filling And Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Roll With Toffee Cream Filling And Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions