Printable | Taste of Home

Berry Pinwheel Cake

4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons vegetable 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

Printed from tasteofhome.com Sep 5, 2008

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Berry Pinwheel Cake cont.

3 tablespoons lemon curd
2 cups chopped fresh strawberries

In a large mixing 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.

Printed from tasteofhome.com Sep 5, 2008

Berry Pinwheel Cake

In a mixing bowl, beat cream until soft peaks form; add sugar,
beating until stiff. 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.