Our Favorite Pumpkin Roll Cake

How to Make

• For the Cake

• Step 1: Preheat the oven to 375 °F.

• Step 2: Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

• Step 3: Sift the flour, cinnamon, ginger and allspice into a small bowl.

• Step 4: In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until very thick.

• Step 5: Add the pumpkin to the egg mixture and combine at a low speed until incorporated.

• Step 6: Add the dry ingredients and beat at a low speed until mixed.

• Step 7: In a separate 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 streaks are gone.

• Step 8: 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.

• Step 9: 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.

• For the Filling

• Step 10: (Refer to Note below)

• Step 11: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool.

• Step 12: Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

• To Assemble

• Step 13: Unroll the cake and sprinkle with 4 tablespoons of 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.

• Step 14: 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 warm caramel sauce and the remaining toffee chips over the top of the cake.

• Step 15: To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

• NOTE: Sometimes, I have doubled the filling to be able to frost the outside of the roll as well. If I do this, I frost shortly before guests arrive because it's whipped cream and doesn't hold up as well as regular frosting (depending on how hot the house gets). I sprinkle with a little cinnamon and the toffee bits over the frosting. It's up to you what you want to do.