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...

View full recipe at SpringPad

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