PUMPKIN-TOFFEE CAKE ROLL

Pumpkin-Toffee Cake Roll image

This pumpkin cake roll is a must-have for our family parties. The luscious whipped cream filling has specks of toffee and a mild rum flavor. It's so yummy. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

6 large 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

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-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.

Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 202mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.