Directions:
- Make the cake: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray. Sift the flour, cinnamon, ginger and allspice into a small bowl. In a large bowl, beat the egg yolks, granulated sugar and brown sugar with a mixer until very thick. Add the pumpkin and beat on low speed until incorporated. Add the dry ingredients and beat until incorporated. In a separate bowl, beat the egg whites and salt with a mixer until stiff but not dry. Fold the egg whites into the cake batter with a rubber spatula until most of the white streaks are gone.
- Spread the batter on the sheet pan and smooth the top. Bake until a tester comes out clean, 15 to 18 minutes. While the cake is hot, dust generously with confectioners' sugar. Loosen the edges and turn the cake out onto a kitchen towel; peel off the parchment paper. Starting from one long side, roll up the cake around the towel. Turn seam-side down, put on the baking sheet and transfer to the refrigerator to cool completely, about 1 hour.
- Make the filling: Combine the gelatin and rum in a saucepan over low heat and stir until the gelatin dissolves. Let cool. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer until peaks form. Fold in the gelatin mixture and 6 tablespoons toffee pieces.
- To assemble, unroll the cake and sprinkle with the remaining 4 tablespoons toffee pieces. Spread the cream filling over the toffee. Roll the cake back up to encase the filling. Place the cake seam-side down on a platter and trim the ends. Dust with confectioners' sugar. Use a serrated knife to cut the cake crosswise into 1-inch-thick slices. Spoon some warm caramel sauce and toffee pieces on top.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.68 Kcal (1217 kJ) | ||
| Calories from fat | 108.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 118.08mg | 39% | |
| Sodium | 98.69mg | 4% | |
| Potassium | 62.78mg | 1% | |
| Total Carbs | 39.17g | 13% | |
| Sugars | 21.31g | 85% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 247.65 Kcal (1037 kJ) | ||
| Calories from fat | 92.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 18% | |
|---|---|---|---|
| Cholesterol | 100.6mg | 39% | |
| Sodium | 84.08mg | 4% | |
| Potassium | 53.48mg | 1% | |
| Total Carbs | 33.37g | 13% | |
| Sugars | 18.16g | 85% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 4.63g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 9% | |
| Calcium | 47.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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