Pumpkin Roll With Toffee Cream Filling And Caramel Sauce Recipes

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PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce image

Yield Serves 12

Number Of Ingredients 20

Cake
Nonstick vegetable oil spray
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 teaspoon salt
Powdered sugar
Filling
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
3 tablespoons powdered sugar
10 tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
Additional powdered sugar
1 1/2 purchased caramel sauce, warmed

Steps:

  • 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 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.
  • 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.
  • For Filling:
  • 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.
  • 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.)
  • 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.

PUMPKIN-TOFFEE CAKE ROLL



Pumpkin-Toffee Cake Roll image

This pumpkin cake roll is a must-have for our family parties. The luscious whipped cream filling has specks of toffee and a mild rum flavor. It's so yummy. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 17

6 large eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners' sugar
FILLING:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well., With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits., Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving.

Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 202mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM



Pumpkin Roll With Coffee-Caramel Cream image

A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 20

Unsalted butter, for greasing
1 1/4 cups/160 grams all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup/240 grams canned pumpkin purée
3 large eggs
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams dark brown sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
2 teaspoons very finely ground coffee
8 ounces cream cheese, cut into cubes and softened to room temperature
1/4 cup/30 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Confectioners' sugar, for dusting (optional)

Steps:

  • Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
  • Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
  • Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
  • Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
  • Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
  • While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
  • Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
  • With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
  • When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
  • Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)

PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll with Toffee Cream Filling and Caramel Sauce image

This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!

Provided by Jenny Hensley

Categories     Squash Recipes

Yield 12

Number Of Ingredients 18

¾ cup cake flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 egg yolks
6 egg whites
⅓ cup white sugar
⅓ cup packed light brown sugar
⅔ cup solid pack pumpkin puree
⅛ 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

Steps:

  • 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.
  • 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 an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • 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.
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g

PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll with Toffee Cream Filling and Caramel Sauce image

This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!

Provided by Jenny Hensley

Categories     Squash Recipes

Yield 12

Number Of Ingredients 18

¾ cup cake flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 egg yolks
6 egg whites
⅓ cup white sugar
⅓ cup packed light brown sugar
⅔ cup solid pack pumpkin puree
⅛ 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

Steps:

  • 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.
  • 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 an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • 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.
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g

PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll with Toffee Cream Filling and Caramel Sauce image

This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!

Provided by Jenny Hensley

Categories     Squash Recipes

Yield 12

Number Of Ingredients 18

¾ cup cake flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 egg yolks
6 egg whites
⅓ cup white sugar
⅓ cup packed light brown sugar
⅔ cup solid pack pumpkin puree
⅛ 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

Steps:

  • 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.
  • 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 an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • 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.
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g

PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll with Toffee Cream Filling and Caramel Sauce image

This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!

Provided by Jenny Hensley

Categories     Squash Recipes

Yield 12

Number Of Ingredients 18

¾ cup cake flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 egg yolks
6 egg whites
⅓ cup white sugar
⅓ cup packed light brown sugar
⅔ cup solid pack pumpkin puree
⅛ 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

Steps:

  • 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.
  • 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 an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • 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.
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g

PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE



Pumpkin Roll with Toffee Cream Filling and Caramel Sauce image

This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!

Provided by Jenny Hensley

Categories     Squash Recipes

Yield 12

Number Of Ingredients 18

¾ cup cake flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 egg yolks
6 egg whites
⅓ cup white sugar
⅓ cup packed light brown sugar
⅔ cup solid pack pumpkin puree
⅛ 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

Steps:

  • 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.
  • 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 an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  • Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  • Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  • To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  • 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.
  • Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g

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A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE | RECIPE ...
Oct 3, 2011 - This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!
From pinterest.co.uk


PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Recipe 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.
From pumpkinfood.blogspot.com


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Top Asked Questions

What is pumpkin roll cake made of?
Flour: All-purpose flour gives the pumpkin roll cake its gluten and helps it hold its structure when rolling. Baking soda: This leavening agent keeps the cake from being too dense. Filling: The creamy and decadent filling is made from beating together cream cheese, butter, powdered sugar, and vanilla.
How do you make a pumpkin pie sauce?
Directions In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Pour into a greased 13x9-in. baking pan. For sauce, combine the brown sugar, flour and salt in a small saucepan.
How do you make a pumpkin roll in the oven?
This easy pumpkin roll is perfect to serve during the fall season. Preheat the oven to 375°F. Spray a 10×15-inch jelly roll pan with nonstick cooking spray. Line with parchment paper and spray the top with nonstick spray. In the large bowl of a stand mixer fitted with the paddle attachment, beat the eggs until frothy.
How do you make caramel with pumpkin spice?
Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps. Pour the caramel carefully into a jar and let cool to room temperature.

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