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Pumpkin Roll Cake With Toffee Cream Filling And Ca... Recipe

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Pumpkin Roll Cake With Toffee Cream Filling And Ca...
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Ingredients
20
Count
Nutrition
177
Calories
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Ingredients:

Directions:

  1. For Cake:
  2. Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
  3. Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
  4. For Filling:
  5. Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  6. Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  7. Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
  8. For Cake:
  9. Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray.
  10. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes.
  11. On low speed, beat in pumpkin, then dry ingredients.
  12. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan.
  13. Bake cake until tester is inserted comes out clean, about 15 minutes.
  14. Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar.
  15. Cut around pan sides to loosen cake.
  16. Turn cake out onto kitchen towel.
  17. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel.
  18. Arrange cake seam side down and cool completely, about 1 hour
  19. **************************************
  20. *************************************
  21. For Filling:
  22. Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over.
  23. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves.
  24. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form.
  25. Beat in gelatin mixture.
  26. Fold in 6 tablespoons English toffee pieces.
  27. Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over.
  28. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling.
  29. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  30. Trim ends of cake on slight diagonal.
  31. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake.
  32. Sprinkle with 1/2 cup toffee.
  33. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
  34. It seems long but really goes quick
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 177.19 Kcal (742 kJ)
Calories from fat 74.66 Kcal
% Daily Value*
Total Fat 8.3g 13%
Cholesterol 104.1mg 35%
Sodium 132.94mg 6%
Potassium 194.35mg 4%
Total Carbs 20.14g 7%
Sugars 9.29g 37%
Dietary Fiber 0.44g 2%
Protein 4.9g 10%
Vitamin C 0.8mg 1%
Iron 1.2mg 7%
Calcium 39.8mg 4%
Amount Per 100 g
Calories 213.21 Kcal (893 kJ)
Calories from fat 89.84 Kcal
% Daily Value*
Total Fat 9.98g 13%
Cholesterol 125.26mg 35%
Sodium 159.96mg 6%
Potassium 233.86mg 4%
Total Carbs 24.24g 7%
Sugars 11.17g 37%
Dietary Fiber 0.53g 2%
Protein 5.89g 10%
Vitamin C 0.9mg 1%
Iron 1.4mg 7%
Calcium 47.9mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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