Berry Pinwheel Cake Recipe

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.

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