Lighter Pumpkin Roll Cake with Toffee Rum Filling
A delicate spiced pumpkin sponge cake rolled with a light toffee rum filling, this version uses fat-free whipped topping and egg whites for a lighter texture while maintaining rich autumn flavors. The cake is baked thin, rolled while warm to prevent cracking, then filled with a fluffy mixture of nondairy whipped topping, English toffee bits, and dark rum. Perfect for holiday gatherings or fall celebrations, this impressive dessert offers all the classic pumpkin roll appeal with fewer calories. The key to success is rolling the cake while still warm and being gentle when folding the beaten egg whites to maintain the airy texture.
Ingredients
- 3 tablespoons confectioner's sugar
- ½ cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 6 egg whites, at room temperature
- ½ cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ⅝ cup pure canned pumpkin, not pumpkin pie mix
- 1 ½ cups fat free frozen nondairy whipped topping, thawed
- ⅓ cup english toffee bitschopped pecans1:1nutadds tree_nuts
changes texture slightly
- 1 tablespoon dark rumrum extract1 tablespoonFull guide →
Instructions
- 1
Preheat oven and line jelly-roll pan with wax paper and spray with cooking spray
- 2
Dust clean kitchen towel with confectioners sugar and set aside
- 3
Combine flour, cinnamon, ginger, allspice, and salt in medium bowl
- 4
Beat egg whites with electric mixer on high speed until soft peaks form
- 5
Add granulated sugar gradually, beating until stiff glossy peaks form and set aside
- 6
Beat egg yolks and remaining sugar until pale yellow and thickened
- 7
Add vanilla, beating until ribbon forms when beaters are lifted
- 8
Beat in pumpkin on low speed until blended
- 9
Fold in flour mixture with rubber spatula until blended
- 10
Gently fold beaten whites into egg yolk mixture until no white streaks remain
- 11
Pour batter into prepared pan and spread evenly
- 12
Bake until cake springs back when lightly pressed in center
- 13
Run thin knife around cake to loosen and invert onto sugar-dusted towel
- 14
Carefully peel off wax paper
- 15
Roll up warm cake with towel starting from short side
- 16
Place seam side down on rack and cool completely
- 17
Combine whipped topping, toffee pieces, and rum for filling
- 18
Unroll cake and remove towel
- 19
Spread filling over cake with narrow metal spatula
- 20
Re-roll cake and place seam side down on serving plate
- 21
Dust with confectioners sugar and cut into slices
Tips
Roll the cake while still warm to prevent cracking, using a sugar-dusted towel to help maintain shape during cooling.
Beat egg whites to stiff peaks but fold them gently into the batter to maintain the light, airy texture that makes this version lighter.
Use pure pumpkin puree, not pumpkin pie filling, for better texture and to control the spice levels in your cake.
Good to Know
Wrap tightly and refrigerate up to 3 days. Best served chilled.
Can be made 1 day ahead. Wrap and refrigerate until serving.
Serve chilled, dusted with confectioners sugar. Cut with sharp knife, cleaning between slices.
Common Mistakes
Don't overbeat the egg whites to avoid a tough texture - stop at stiff peaks.
Roll the cake while warm to prevent cracking when shaping.
Fold ingredients gently to maintain the light texture from the beaten egg whites.
Substitutions
Dairy-Free Swaps
richer flavor
Gluten-Free Swaps
General Alternatives
changes texture slightly
FAQ
Can I make this without rum?
Yes, substitute rum extract using about half the amount, or omit entirely for a plain toffee filling.
What if my cake cracks when rolling?
Roll while still warm and use the towel method. Small cracks can be hidden with filling and dusting sugar.
How long will this keep refrigerated?
Wrapped tightly, it keeps 3 days refrigerated. The texture is actually better after chilling overnight.