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Berry Pinwheel Cake

 Berry Pinwheel Cake
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!
8 ServingsPrep: 30 min. Bake: 10 min. + chilling


  • 4 egg yolks
  • 2 eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons water
  • 2 teaspoons canola oil
  • 1 teaspoon McCormick® Pure 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


  • 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

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Berry Pinwheel Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.