Pumpkin Roll Cake - cake flour

Method

• 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 gelatin in the rum.
• Stir over low heat until the gelatin dissolves.
• Cool.
• Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form.
• Fold in the gelatin and 6 tablespoons 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.