PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!
Provided by Jenny Hensley
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g
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Guilherme Alves
[email protected]This pumpkin roll was a disaster. It was burnt and the filling was runny. I would not recommend this recipe.
Amogelang Senoge
[email protected]I'm not sure how this pumpkin roll turned out so well. I followed the recipe exactly, but it was still dry and flavorless.
Gurung Gam
[email protected]This recipe is a keeper! I'll definitely be making this pumpkin roll again and again.
Laquita Johnson
[email protected]I can't wait to try this pumpkin roll! It looks so delicious.
Dharshiel Ramdin
[email protected]This pumpkin roll is a must-try! The combination of pumpkin, toffee, and caramel is simply irresistible.
Blessed Ogboka
[email protected]I've made this pumpkin roll several times now and it's always a hit. It's the perfect fall dessert and it's always a crowd-pleaser.
Kavuma Shafik
[email protected]The pumpkin roll was a bit dry, but the toffee cream filling and caramel sauce helped to make up for it. Overall, it was a good dessert, but I would probably make a few changes to the recipe next time.
Caroline Abele
[email protected]This recipe was easy to follow and the results were amazing! The pumpkin roll was light and fluffy, and the toffee cream filling and caramel sauce were the perfect finishing touch. I will definitely be making this again.
Sehar Afshan
[email protected]I'm not usually a fan of pumpkin desserts, but this roll was surprisingly delicious. The pumpkin flavor was subtle and not overpowering, and the toffee cream filling and caramel sauce were divine. I would definitely recommend this recipe.
Awais Yaseen
[email protected]This pumpkin roll was a huge hit at our Thanksgiving dinner! It was moist, flavorful, and the toffee cream filling and caramel sauce were the perfect complement. I will definitely be making this again next year.