Pumpkin Toffee Roll

Pumpkin Cake: Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.

In bowl, whisk together flour, cinnamon, ginger, allspice and salt ; set aside.

In large bowl, beat egg whites until soft peaks form. Beat in 1/4 cup (50 mL) of the granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; set aside.

In separate large bowl, beat egg yolks with remaining granulated sugar and brown sugar until mixture falls in ribbons when beaters are lifted, about 3 minutes. Beat in vanilla. On low speed, beat in pumpkin, then dry ingredients. Fold in egg white mixture in 3 additions. Evenly spread on prepared pan. Bake in centre of 375°F (190°C) oven until top springs back when touched, 12 to 15 minutes.

Using knife, loosen edges of cake; invert onto icing sugar-dusted tea towel. Remove pan; peel off paper. Starting at short edge, roll up cake in towel. Let cool on rack. (Make-ahead: Unroll and reroll between waxed paper; wrap in plastic wrap and set aside for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

In small saucepan, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved. Let cool slightly.

In bowl, whip 1-1/4 cups (300 mL) of the cream with vanilla. Beating constantly, pour in gelatin mixture in steady stream. Fold in 1/2 cup (125 mL) of the toffee bits.

Unroll cake. Spread with cream mixture, leaving 2-inch (5 cm) border at one short end. Using towel as support and starting at short end without border, roll up cake without towel or paper. Place, seam side down, on platter. Cover loosely with plastic wrap; refrigerate until filling is set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

In bowl, whip remaining cream; using piping bag, pipe into rosettes on top of roll. Dust with icing sugar; sprinkle with remaining toffee bits.

Source : Canadian Living Magazine: November 2003