Thanks to Julia for posting something other than pumpkin but you don't want to miss this one! (I'll try to shake it up and just post the other pumpkin recipes here and there.)I have two different versions that I really like. One is the recipe my Mom uses (not sure where it came from) and the other one I tweaked a little bit from Paula Deen's recipe to use ingredients I usually have around the house. Don't let the rolling intimidate you, it's easier that it sounds and makes a beautiful dessert. I just love this time of year! So many yummy foods.
adapted from Paula Deen
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
8 oz. package cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp. butter, at room temperature
1 tsp. vanilla
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased or homemade caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Fold in 6 tbsp. English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.
Pumpkin Cream Cheese Roll Up
Posted by: Sallie