Berry Pinwheel Cake Recipe

Berry Pinwheel Cake Recipe photo by Taste of Home

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Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze!

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Berry Pinwheel Cake Recipe

Prep: 30 min. Bake: 10 min. + chilling

Yield: 8 Servings

30 10 40

Ingredients

4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups chopped fresh strawberries

Directions

In a large bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored. Beat in the water, oil and vanilla. Combine flour, baking powder and salt; gradually add to egg mixture. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan.
Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.
In a large bowl, beat cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold in lemon curd; gradually fold in strawberries.
Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again; dust with confectioners' sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 317 calories, 17 g fat (8 g saturated fat), 206 mg cholesterol, 235 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Berry Pinwheel Cake in Taste of Home June/July 2005, p29