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Pumpkin Roll Cake Recipe

   
 

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     Pumpkin Roll Cake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   12
Preptime   35 minutes

Ingredients
Cake: 3/4 c cake flour
1-1/2 tsp cinnamon
1-1/4 tsp ground ginger
3/4 tsp ground allspice
6 large eggs, seperated
1/3 c granulated sugar
1/3 c light brown sugar packed
2/3 c canned pumpkin packed
1/8 tsp salt
 
Filling: 1 tsp unflavored gelatin
2 T dark rum
1 c whipping cream chilled
3 T powdered sugar
6 T plus 1/2 c English toffee pieces for garnish
powdered sguar
1=1/2 c caramel sauce, warm for garnsih

Instructions
For the cake: Preheat oven to 375. Line a 15 x 10 baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour cinnamon, ginger and allspice into a small bowl, in a seperate 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 seperate 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 streakes are gone. 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.
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 T English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 T of the 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. Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some of the warm caramel sauce and the remaining toffee chips over the cake. To serve, use a serrated knife to cut the cake into 1" slices. Drizzle more sauce on each slice and serve.


Originally Submitted
11/22/2008





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