Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

Ingredients

• ¾ cup cake flour
• 1 ½ teaspoons ground cinnamon
• 1 ¼ teaspoons ground ginger
• ¾ teaspoon ground allspice
• 6 egg yolks
• 6 egg whites
• ¹/₃ cup white sugar
• + 11 more ingredients
• • ¹/₃ cup packed light brown sugar
  • ²/₃ cup solid pack pumpkin puree
  • ¹/₈ teaspoon salt
  • ¼ cup confectioners' sugar for dusting
  • 2 tablespoons dark rum
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 10 tablespoons crushed toffee candy
  • 1 (16 ounce) jar caramel ice cream topping, warmed
  • ½ cup crushed toffee candy

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside. 2. In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with...

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