pumpkin roll with toffee cream filling and caramel sauce

Ingredients

• Servings: 12
• 3/4 cup cake flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground allspice
• 6 egg yolks
• 6 egg whites
• 1/3 cup white sugar
• 1/3 cup packed light brown sugar
• 2/3 cup solid pack pumpkin puree
• 1/8 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 2 tablespoons dark
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 10 tablespoons crushed toffee candy
• 1 (16 ounce) jar caramel ice cream topping, warmed
• 1/2 cup crushed toffee candy

Recipe

• preheat oven to 375 degrees f (190 degrees c). spray a 15x10 inch baking sheet with vegetable oil spray. sift flour, cinnamon, ginger and allspice into small bowl. set aside.
• in a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. on low speed, beat in pumpkin, then flour mixture. using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. fold egg whites into batter in 3 additions.
• spread into prepared pan. bake at 375 degrees f (190 degrees c) for 15 minutes, or until a toothpick inserted into cake comes out clean.
• place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. cut around pan edges to loosen cake. turn cake out kitchen towel. fold towel over 1 long side of cake. starting at 1 long side, roll cake up in towel. arrange cake seam side down and cool completely, about 1 hour.
• to make the filling: pour 2 tablespoons into small heavy saucepan and sprinkle gelatin over. let stand until gelatin softens, about 10 minutes. stir over low heat just until gelatin dissolves, then remove from heat. in a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff 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 the warm caramel sauce over top of cake. sprinkle with 1/2 cup toffee. to serve, cut cake crosswise into 1 inch thick slices. serve with remaining sauce.