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CAKE - Pumpkin-Toffee Cake Roll
Nb persons: 12
Yield:
Preparation time:
Total time:
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| Pumpkin-Toffee Cake Roll Ingredients | |
| 6 | eggs |
| 1/3 cup | sugar |
| 1/3 cup | packed brown sugar |
| 2/3 cup | canned pumpkin |
| 3/4 cup | cake flour |
| 1-1/2 teaspoons | ground cinnamon |
| 1-1/4 teaspoons | ground ginger |
| 3/4 teaspoon | ground allspice |
| 1/8 teaspoon | salt |
| Confectioners' sugar | |
| FILLING: | |
| 1 teaspoon | unflavored gelatin |
| 2 tablespoons | dark rum |
| 1 cup | heavy whipping cream |
| 3 tablespoons | confectioners' sugar |
| 1/3 cup plus 1/2 cup | toffee bits, divided |
| 1/2 cup | caramel sundae syrup |
| Directions Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well. With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan. Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside. In a large bowl, beat cream until it begins to thicken. Add | |
| confectioners' sugar, beat until stiff peaks form. Fold in rum | |
mixture and 1/3 cup toffee bits.
Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over
cake to within 1/2 in. of edges. Roll up again. Place seam side down
on a serving platter. Dust with additional confectioners' sugar.
Drizzle with caramel syrup; sprinkle with remaining toffee bits.
Refrigerate until serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 322 calories, 16 g fat (8 g saturated fat), 138 mg cholesterol, 202 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2014
Read more: http://www.tasteofhome.com/recipes/pumpkin-toffee-cake-roll#ixzz3HiysFj1a
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