Pumpkin Roll Cake w/Toffee Cream Filling and Caramel Sauce

Ingredients

           Cake

3/4C              AP flour

1-1/2t            Ground cinnamon

1-1/4t            Ground ginger

3/4t               Ground allspice

6ea               Large eggs (separated)

1/3C              Sugar

1/3C              Packed light brown sugar

2/3C              Canned solid packed pumpkin

1/8t               Salt

                      Powdered sugar

           Filling

2T                 Dark rum

1t                  Unflavored gelatin

1C                 Chilled heavy cream

3T                 Powdered sugar

10T + 1/2C    English toffee pieces or chopped English toffee candy, about 7 oz)

                     More powdered sugar

1-1/2C Caramel sauce warmed

Process for the cake

Preheat the oven to 375F

Spray a 15x10x1 baking sheet with vegetable oil

Mix the flour, cinnamon, ginger, and allspice in a small bowl

Beat the egg yolks, 1/3C of sugar, 1/3C of brown sugar with a mixer, in a large bowl until very thick (about 3 minutes)

On low speed beat in the pumpkin, then the dry ingredients

Using clean, dry beaters, beat the egg whites and salt in another large bowl until stiff but not dry

Fold the egg whites into the batter in three batches

Transfer to the prepared pan

Bake the cake until toothpick comes out clean (about 15 minutes)

Place a kitchen towel on  the work surface

Dust generously with powdered sugar

Cut around the cake pan to loosen the cake

Turn the cake out onto the kitchen towel

Fold the towel over one long side of the cake

Starting with a long side roll up the in the towel

Arrange the cake, seam side down

Cool completely (about 60 minutes)

Process for the filling

Pour 2T of rum into a heavy small saucepan

Sprinkle gelatin over the rum

Let stand until gelatin softens (about 10 minutes)

Stir over low heat just until the gelatin dissolves

Beat the chilled heavy cream and 3T of powdered sugar in a large bowl to firm peaks

Beat in gelatin mixture

Fold in 6T of English toffee pieces

Assembly of the roll

Unroll the cake

Sprinkle the cake with 4T of English toffee pieces

Spread the filling over the cake

Starting at one large side and using a kitchen towel as a aid roll up the cake to enclose the filling

Place the cake seam side down on a platter

Cover with foil and refrigerate overnight

To Serve

Trim the ends of the cake on a diagonal

Dust the cake with powdered sugar

Spoon some of the warmed caramel sauce over the cake

Sprinkle with 1/2C of toffee pieces

When serving cut the cake crosswise into 1 inch thick slices

Pass the remaining sauce to add as desired