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.
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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.
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