Ingredients Jump to Instructions ↓

  1. 3/4 cup cake flour

  2. 1 1/2 teaspoons ground cinnamon

  3. 1 1/4 teaspoons ground ginger

  4. 3/4 teaspoon ground allspice

  5. 6 large eggs , separated

  6. 1/3 cup granulated sugar

  7. 1/3 cup golden brown sugar , packed

  8. 2/3 cup canned pumpkin, packed

  9. 1/8 teaspoon salt

  10. Powdered sugar

  11. 1 teaspoon unflavored gelatin

  12. 2 tablespoons dark rum

  13. 1 cup whipping cream, chilled

  14. 3 tablespoons powdered sugar

  15. 6 tablespoons plus 1/2 cup English toffee pieces for garnish

  16. Additional powdered sugar, for garnish

  17. 1 1/2 cups purchased caramel sauce , warmed, for garnish

Instructions Jump to Ingredients ↑

  1. For the cake: Preheat the oven to 375 degrees F.

  2. Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray .

  3. Sift the flour, cinnamon , ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter , stirring with a spatula , until most of the white streaks are gone.

  4. Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

  5. For the filling: Soften the gelatin in the rum . Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

  6. To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee . Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

  7. Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.


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