Pumpkin Cream Pinwheel Cake

• FOR THE CAKE:
• 3/4 cups Cake Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Allspice
• 1/3 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2/3 cups Canned Pumpkin
• 6 whole Eggs, Separated
• 1 teaspoon Vanilla Extract
• 1/3 cups Sugar
• FOR THE GARNISH:
• 1 can (14 Oz. Size) Dulce De Leche
• 3 Tablespoons Powdered Sugar
• 1/2 cups Milk Or Half-and-Half
• 3/4 cups Toffee Candy, Crushed Into Small Pieces
• 1 cup Powdered Sugar, For Dusting
• FOR THE CREAM FILLING:
• 1 teaspoon Gelatin
• 2 Tablespoons Rum
• 1 cup Heavy Cream
• 3 Tablespoons Powdered Sugar
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Vanilla Extract

1. CAKE:
2. Preheat oven to 375 degrees F. Spray a jelly-roll pan with PAM baking spray, and line the pan with parchment. Spray the parchment too.
3. Sift together flour, spices, brown sugar, baking powder and salt in a bowl. Stir in the pumpkin and egg yolks just till combined. Set aside.
4. In a separate bowl, beat egg whites and vanilla into a meringue, adding the white sugar gradually, until stiff shiny peaks form (don't over-beat). Fold the egg white mixture gently into the pumpkin mixture.
5. Pour into the prepared pan, smooth out batter evenly. Bake for approximately 15-18 minutes or until done (springs back when touched or a toothpick inserted in middle comes out clean).
6. Lay out a clean dish towel on the counter and dust it with powdered sugar. Flip the cake onto the towel. Remove the parchment from the cake and dust it with more powdered sugar. Starting at the narrow end, roll up the cake and towel together. Allow it to cool rolled up.
7. While the cake cools, prepare the cream filling (below). When the cake is completely cool, un-roll the cake and remove the towel. Spread the cream filling over the top of the cake, not quite out to the edges (leave about 1/2 inch all around). Roll the cake up (the cream will squish out a little), and place on a serving tray. Dust with powdered sugar. Drizzle with the Dulce de Leche sauce (below) and the toffee bits. You can refrigerate the roll for up to a day before garnishing and serving. Be sure to cover it well with plastic wrap.
8. CREAM FILLING:
9. Soften the gelatin in the rum in a microwave-proof bowl for about 5 minutes. Then microwave it for about 30-60 seconds until gelatin dissolves. Cool slightly, add the cream, powdered sugar, cinnamon and vanilla. Use a mixer to whip until firm peaks form. Keep covered and refrigerated until ready to use.
10. FOR THE GARNISH:
11. You can substitute caramel sauce for the Dulce de Leche if you wish. Otherwise, put the Dulce de Leche in a microwave-proof bowl, add the 3 Tablespoons of powdered sugar and half of the milk or half-and-half. Microwave for about 30 seconds on high and stir. If it's too thick, add enough milk until its pourable.
12. Note: You can find Dulce de Leche in most super-markets in the Mexican Food department.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cream-pinwheel-cake/ (may not work)