Berry Pinwheel Cake Recipe

4 4 6
Berry Pinwheel Cake Recipe
Berry Pinwheel Cake Recipe photo by Taste of Home
Publisher Photo

Berry Pinwheel Cake Recipe

Read Reviews
4 4 6
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 4 large egg yolks
  • 2 large eggs
  • 1/2 cup sugar
  • 2 tablespoons 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 coarsely chopped fresh strawberries

Directions

Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment paper; grease paper.
Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan.
Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries.
Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving. Yield: 8 servings.
Originally published as Berry Pinwheel Cake in Taste of Home June/July 2005, p29

Nutritional Facts

1 slice: 315 calories, 16g fat (8g saturated fat), 178mg cholesterol, 244mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.

  • 4 large egg yolks
  • 2 large eggs
  • 1/2 cup sugar
  • 2 tablespoons 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 coarsely chopped fresh strawberries
  1. Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment paper; grease paper.
  2. Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan.
  3. Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries.
  5. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving. Yield: 8 servings.
Originally published as Berry Pinwheel Cake in Taste of Home June/July 2005, p29

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Reviews forBerry Pinwheel Cake

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MY REVIEW
Mon_Seattle User ID: 7585741 89344
Reviewed Jan. 6, 2014

"I love this cake. It is really light and not too sweet. Asian people will like this kind of cake. I made many chiffon cake with whipped cream before. This cake is a little bit dry compare to many chiffon I made but It is perfect with whipped cream. The cake is not to moist."

MY REVIEW
25kevin User ID: 2113564 150630
Reviewed Jul. 13, 2011

"The cake was so dry I threw it out before making the filling. Maybe the flour mixture is not to be beaten in but folded into the egg mixture?"

MY REVIEW
Jenkrehbiel User ID: 2680742 64351
Reviewed Dec. 22, 2010

"I get requests for this cake for almost every family dinner. I like to use the leftover whipped cream to frost the outside."

MY REVIEW
bonnien User ID: 2147453 64349
Reviewed Oct. 22, 2008

"Wonderful! Wonderful!!"

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