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Pumpkin Roll

November 12, 2012

The family tradition of “The Pumpkin Roll” goes back 15 years. This recipe had me at….. Fannie May Toffee!! Among the mix of pies, the pumpkin roll holds a special place at the Thanksgiving Sweet Table. Many recipes for this cake call for eggs and cream cheese, which can be made in advance and can be frozen. Make this version the day you are serving. Using egg whites and whip cream creates a light and airy cake that’s worth the same day preparation. Don’t be intimidated by the number of steps…this recipe pulls together quickly.

Pumpkin Roll Cake    (adapted from Paula Deen-Food Network)

Cooking Spray

3/4 cup cake flour

1 1/2 teaspoons cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoons ground allspice

6 large eggs, separated

1/3 cup granulated sugar

1/3 cup light brown sugar

2/3 cup canned pure pumpkin

1/8 teaspoon salt

Confectioners sugar


1 teaspoon unflavored gelatin

2 tablespoons dark rum

1 1/2 cup heavy cream, chilled

1 1/2 tablespoons confectioners sugar  (taste to desired sweetness)

1/2 cup English toffee pieces, chopped

1 cup store bought caramel sauce, warmed for garnish

Cake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spray the paper with cooking spray. Sift the flour, cinnamon, ginger and allspice into a small bowl. In a large bowl, beat the eggs yolks, sugar and brown sugar with a mixer until thick. Add pumpkin and mix til blended. Add the dry ingredients and blend until incorporated. In a separate bowl, beat egg whites, salt and mix til stiff but not dry. Fold the egg whites into the cake mixture until incorporated. Spread the batter on the sheet and smooth the top. Bake until the tester comes out clean, 15-18 minutes. While the cake is hot, sprinkle with confectioners sugar. Loosen the edges and place on a kitchen towel. Peel off the parchment paper. Starting along one long side, roll the cake around the towel. Put seam side down and put on the baking sheet and cool. Filling: Combine gelatin and rum in a sauce pan over low heat and stir until gelatin is dissolves. Cool slightly. Beat the heavy cream and sugar in a large bowl with a mixer until peaks form (reserve about 1/2 cup to spread on top of cake). Fold in gelatin mixture. Add 1/4 cup of toffee. Assemble: Unroll the cake and fill with whip cream mixture. Roll the cake up and place it seam down on a serving platter. Trim the ends. Top with whip cream, sprinkle with toffee pieces and drizzle with warm caramel sauce.

Gently fold in egg whites until most of the white streaks are gone. Do not over mix.

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