Page 155 - 2019TOHCookbook

INSTRUCTIONS
For the cake
1. Preheat the oven to 375°F.
2. Line a 15 x 10 x 1 inch baking sheet with parchment paper. Spray the parchment with non-stick cooking spray.
3. Sift the flour, cinnamon, ginger, and allspice into a small bowl.
4. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick.
Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. 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.
5. 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.
6. Remove cake from oven and while 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
1. Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. 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.
2. To assemble, 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 a towel as an aide, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
3. 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. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.
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