Ingredients
Cake:
3/4 cup flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon allspice
6 large eggs, separated
1/3 cup sugar
1/4 cup GOLDEN BLOSSOM HONEY
2/3 cup fresh or canned pumpkin
1/8 teaspoon salt
Filling:
2 Tablespoons rum
1 teaspoon unflavored gelatin
1 cup whipping cream, chilled
3 Tablespoons powdered sugar
3/4 cup toffee candy pieces, crushed
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Cake Directions:
Preheat oven to 375°. Spray a 15x10x1-inch baking sheet with vegetable spray.
Sift flour, cinnamon, ginger and allspice into a small bowl. In another bowl, using an electric mixer, beat egg yolk, sugar and honey until thick. On low speed beat in pumpkin and dry ingredients.
In a separate bowl with clean beaters, beat egg whites and salt until stiff. Fold egg whites into pumpkin mixture in two additions. Spread batter evenly on baking sheet and cook for 15 minutes or until cake tests done.
Place a sheet of wax paper dusted with powdered sugar on counter top. Turn cake out onto wax paper. Roll up cake in wax paper starting with the longer side. Allow cake to cool seam side down.
Filling:
Pour rum into a small pan and sprinkle with gelatin. Let stand until gelatin softens, around 10 minutes. After gelatin has softened stir over low heat until gelatin dissolves.
Beat chilled whipping cream and 3 tablespoons of powdered sugar in mixer until peaks form. Beat in gelatin mixture. Fold in pieces of toffee.
Unroll cake, spread filling over cake. Starting again at the long side, roll cake using the wax paper as a guide. Place seam side down on a platter and sprinkle powdered sugar over the top. Serve by slicing cake diagonally.
Preheat oven to 375°. Spray a 15x10x1-inch baking sheet with vegetable spray.
Sift flour, cinnamon, ginger and allspice into a small bowl. In another bowl, using an electric mixer, beat egg yolk, sugar and honey until thick. On low speed beat in pumpkin and dry ingredients.
In a separate bowl with clean beaters, beat egg whites and salt until stiff. Fold egg whites into pumpkin mixture in two additions. Spread batter evenly on baking sheet and cook for 15 minutes or until cake tests done.
Place a sheet of wax paper dusted with powdered sugar on counter top. Turn cake out onto wax paper. Roll up cake in wax paper starting with the longer side. Allow cake to cool seam side down.
Filling:
Pour rum into a small pan and sprinkle with gelatin. Let stand until gelatin softens, around 10 minutes. After gelatin has softened stir over low heat until gelatin dissolves.
Beat chilled whipping cream and 3 tablespoons of powdered sugar in mixer until peaks form. Beat in gelatin mixture. Fold in pieces of toffee.
Unroll cake, spread filling over cake. Starting again at the long side, roll cake using the wax paper as a guide. Place seam side down on a platter and sprinkle powdered sugar over the top. Serve by slicing cake diagonally.
