Post by Debbie on Jun 25, 2012 14:25:46 GMT -5
Cake:
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 granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 cup powered sugar
4 tablespoons butter
6 ounces cream cheese
1/2 teaspoon vanilla
1/2 cup English toffee pieces for garnish - optional
Additional powdered sugar, 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:
Soften the butter and the cream cheese and beat until smooth.
Add the sugar and vanilla.
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.
Dust with powered sugar.
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 granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 cup powered sugar
4 tablespoons butter
6 ounces cream cheese
1/2 teaspoon vanilla
1/2 cup English toffee pieces for garnish - optional
Additional powdered sugar, 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:
Soften the butter and the cream cheese and beat until smooth.
Add the sugar and vanilla.
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.
Dust with powered sugar.