Pumpkin Roll with Toffee filling and Caramel Sauce Recipe

5 Days and counting until Fall...and...the drawing for my Fall Equinox Give-a-way! Thank you so much my blog friends who commented so far! Really am enjoying reading what your favorite Fall decorations are.

I thought for the count down day no. 5,  I'd post a fabulous Pumpkin Roll with Caramel Sauce Recipe. I know, most of you have probably made this using the recipe on the Libby's pumpkin pie can, but you really need to try this recipe...courtesy of Bon Appetite Holiday Cookbook.

This recipe "looks" complicated, but it truly isn't. I can whip one of these pumpkin rolls together in less then 35 minutes (not counting baking and cooling time)....and it sure is worth it!! Make several at a time, as they freeze fabulously! Wonderful to take to the office for all the holiday 'food feasts' that we have and enjoy!

Pumpkin Cake Roll with Toffee Filling and Caramel Sauce

For the Cake Roll

Nonstick vegetable oil 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 sugar   

1/3 -cup (packed) golden brown sugar 

 2/3 -cup canned solid pack pumpkin   

1/8 - teaspoon salt   

Powdered sugar

For the Filling

2 -tablespoons dark rum (I would assume, you can use rum flavoring if you prefer)   

1 - teaspoon unflavored gelatin     

1 -cup chilled whipping cream   

3 - tablespoons powdered sugar     

10- tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)  Additional powdered sugar   

1 -1/2 cups-purchased caramel sauce, warmed

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.

To make 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.  Cover with foil and refrigerate if you are not going to use immediately. When ready to serve: 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.

ENJOY! ~ *NorthwindStar*~