Pumpkin Roll with Toffee Cream Filling and Caramel Sauce So Tasty

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Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

"This a decadent a lovely dessert to offer on the cease of a grand dinner. It's perfect for the vacations and no longer as tough as it appears!"

Ingredients :

3/4 cup cake flour
1 half of teaspoons ground cinnamon
1 1/four teaspoons floor ginger
three/four teaspoon ground allspice
6 egg yolks
6 egg whites
1/3 cup white sugar
1/3 cup packed mild brown sugar
2/three cup strong % pumpkin puree
1/8 teaspoon salt
1/4 cup confectioners' sugar for dusting
2 tablespoons darkish rum
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
10 tablespoons beaten toffee candy
1 (16 ounce) jar caramel ice cream topping, warmed
half cup crushed toffee sweet

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 degrees F (a hundred ninety ranges C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set apart.
In a huge bowl, beat egg yolks, 1/three cup white sugar and 1/3 cup brown sugar till very thick, about three mins with an electric powered mixer. On low pace, beat in pumpkin, then flour aggregate. Using easy, dry beaters, in a huge bowl, beat egg whites and salt until stiff however not dry. Fold egg whites into batter in three additions.
Spread into prepared pan. Bake at 375 ranges F (a hundred ninety degrees C) for 15 minutes, or till a toothpick inserted into cake comes out clean.
Place easy (now not terry fabric) kitchen towel on work surface; dirt generously with powdered sugar. Cut round pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 lengthy aspect, roll cake up in towel. Arrange cake seam aspect down and cool completely, about 1 hour.
To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 mins. Stir over low warmness simply until gelatin dissolves, then put off from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks shape. Beat in gelatin combination. Fold in 6 tablespoons English toffee portions.
Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long facet and the use of kitchen towel as resource, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day in advance.) 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 pinnacle of cake. Sprinkle with half cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with final sauce.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it evenly, and make easy-up less difficult.

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