Pumpkin Roll Cake

by Libby Pelham | More from this Blogger

28 Sep 2006 07:41 AM

Here's another Paula Deen classic that is just right for Halloween or Thanksgiving.

For this recipe, you will need cake flour, ground cinnamon, ground ginger, ground allspice, eggs, granulated sugar, golden brown sugar (packed), canned pumpkin (packed), salt, powdered sugar, unflavored gelatin, orange juice, whipping cream, English toffee pieces, and caramel sauce.

Preheat the oven to 375 degrees. Cover a 15 x 10 x 1 inch baking sheet with parchment paper and spray it with cooking spray. Sift 3/4 cup of cake flour, 1 1/2 teaspoons of ground cinnamon, 1 1/4 teaspoons of ground ginger, and 3/4 teaspoon of ground allspice in a bowl. In another bowl, separate six egg yolks (save the whites!) and add 1/3 cup of sugar and 1/3 cup of packed golden brown sugar. Beat until thick. Add 2/3 of canned pumpkin and beat until well mixed. Add the flour mixture and continue to beat until mixed. In another bowl, beat the egg whites and 1/8 teaspoon of salt until stiff. Fold that mixture into the cake batter with a spatula until there are no more white streaks.

Smooth the batter out on the baking sheet then place that sheet in the oven to cook for 15 to 18 minutes. Once you take it out, dust it with powdered sugar. Loosen the edges and place the cake on a kitchen towel. Fold the edge of the towel over one end of the cake and gently roll the cake up. Allow it to cool with the edge down in the refrigerator for one hour.

For the filling, place 1 teaspoon of unflavored gelatin and 2 tablespoons of orange juice in a saucepan. Heat it over low until it the gelatin dissolves then let it cool. In a large bowl, beat 1 cup of chilled whipping cream and 3 tablespoons of powdered sugar until it forms peaks. Fold the gelatin mixture into that and 6 tablespoons of English toffee pieces.

To put the roll together, remove the cake from the refrigerator and unroll it. Sprinkle it with 4 tablespoons of English toffee pieces then spread the filling over the toffee. Start at one of the long sides and using a towel, roll up the cake again. Place the roll, edge down, on a platter.

Trim the edges to even them up. Dust the roll with more powdered sugar and spoon some warmed caramel sauce over it. Finally sprinkle it with any remaining toffee chips. Cut the roll into 1-inch portions to serve.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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Catherine Ipcizade (5617) 28 Sep 2006 08:49 AM

Yummy! Oh how I wish it wasn't 88 degrees today in California...