Pumpkin-Toffee Cake Roll

Name: Pumpkin-Toffee Cake Roll
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 73 grams packed brown sugar; 73 grams packed brown sugar; 94 grams cake flour; 163 grams canned pumpkin; 113 milliliters caramel sundae syrup; 3 Tbsps confectioners sugar; 2 Tbsps dark rum; 2 Tbsps dark rum; 6 eggs; 1 teaspoon unflavored gelatin; 1 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 238 milliliters heavy whipping cream; 0 teaspoons salt; 67 grams sugar; 79 milliliters toffee bits, divided

Pumpkin-Toffee Cake Roll might be just the dessert you are searching for. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 250 calories. This recipe serves 12. If you have salt, confectioners' sugar, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Pumpkin Toffee Poke Cake, Pumpkin Toffee Dump Cake, and Pumpkin Toffee Dump Cake.

Instructions

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.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Pan

Bowl

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.

Ingredients you will need

Allspice

Cinnamon

Pumpkin

Ginger

All Purpose Flour

Egg Yolk

Salt

Equipment you will use

Bowl

With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter.

Ingredients you will need

Egg Whites

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying 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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute.

Ingredients you will need

Gelatin

Rum

Equipment you will use

Sauce Pan

Heat over low heat, stirring until gelatin is completely dissolved.

Ingredients you will need

Gelatin

Remove from the heat; set aside.

In a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits.

Ingredients you will need

Powdered Sugar

Toffee Pieces

Rum

Unroll cake; sprinkle with 1/4 cup toffee bits.

Ingredients you will need

Toffee Pieces

Spread filling over cake to within 1/2 in. of edges.

Ingredients you will need

Spread

Roll up again.

Ingredients you will need

Roll

Place seam side down on a serving platter. Dust with additional confectioners' sugar.

Ingredients you will need

Powdered Sugar

Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving.

Ingredients you will need

Caramel Sauce

Toffee Pieces

Equipment

Ingredients

Servings:

73grams

packed brown sugar 73grams

packed brown sugar 94grams

cake flour 163grams

canned pumpkin 113milliliters

caramel sundae syrup 3Tbsps

confectioners' sugar 2Tbsps

dark rum 2Tbsps

dark rum 6

eggs 1teaspoon

unflavored gelatin 1teaspoons

ground allspice 2teaspoons

ground cinnamon 1teaspoons

ground ginger 238milliliters

heavy whipping cream 0teaspoons

salt 67grams

sugar 79milliliters

toffee bits, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Roll Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Barefoot Bubbly Extra Dry with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.