Berry Pinwheel Cake Recipe
Berry Pinwheel Cake Recipe photo by Taste of Home
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Berry Pinwheel Cake Recipe

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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's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze!
TOTAL TIME: Prep: 30 min. Bake: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min. + chilling
MAKES: 8 servings


  • 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
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 3 tablespoons lemon curd
  • 2 cups chopped fresh strawberries

Nutritional Facts

1 slice: 317 calories, 17g fat (8g saturated fat), 206mg cholesterol, 235mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Berry Pinwheel Cake in Taste of Home June/July 2005, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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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."

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?"

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."

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

"Wonderful! Wonderful!!"

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