Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce

Ingredients

• 1 ½ purchased caramel sauce, warmed
• Additional powdered sugar
• 10 tablespoons plus ½ cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
• 3 tablespoons powdered sugar
• 1 cup chilled whipping cream
• 1 teaspoon unflavored gelatin
• 2 tablespoons dark rum
• + 11 more ingredients
• • Powdered sugar
  • ¹/₈ teaspoon salt
  • ²/₃ cup canned solid pack pumpkin
  • ¹/₃ cup (packed) golden brown sugar
  • ¹/₃ cup sugar
  • 6 large eggs, separated
  • ¾ teaspoon ground allspice
  • 1 ¼ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¾ cup cake flour
  • Nonstick vegetable oil spray

1. For Cake: 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...

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