Ingredients
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Cake: Nonstick vegetable oil spray 3/4 cup cake flour 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground ginger 3/4 teaspoon ground allspice 6 large eggs, separated 1/3 cup sugar 1/3 cup (packed) golden brown sugar 2/3 cup canned solid pack pumpkin 1/8 teaspoon salt Powdered sugar Filling: 2 tablespoons dark rum 1 teaspoon unflavored gelatin 1 cup chilled whipping cream 3 tablespoons powdered sugar 10 tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces) Additional powdered sugar 1 1/2 purchased caramel sauce, warmed
Procedure
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For Cake:
Preheat oven to 375 F. Spray 15x10x1-inch baking sheet with vegetable oil
spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using
electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in
large bowl until very thick, about 3 minutes. On low speed, beat in
pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites
and salt in another large bowl until stiff but not dry. Fold egg whites
into batter in 3 additions. Transfer to prepared pan. Bake cake until
tester is inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust
generously with powdered sugar. Cut around pan sides to loosen cake. Turn
cake out onto kitchen towel. Fold towel over 1 long side of cake.
Starting at 1 long side, roll up cake in towel. Arrange cake seam side
down and cool completely, about 1 hour.
For Filling:
Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over.
Let stand until gelatin softens, about 10 minutes. Stir over low heat
just until gelatin dissolves. Beat chilled whipping cream and 3
tablespoons powdered sugar in large bowl until firm 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 warm sauce over top of cake. Sprinkle with 1/2 cup toffee.
To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining
sauce. Serves 12.
