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Berry Pinwheel Cake

Total Time

Prep: 30 min. + chilling Bake: 10 min. + cooling

Makes

8 servings

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! —Becky Ruff, McGregor, Iowa
Berry Pinwheel Cake Recipe photo by Taste of Home

Ingredients

  • 4 large egg yolks, room temperature
  • 2 large eggs, room temperature
  • 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

  1. Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment.
  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • Lucy
    Apr 12, 2020

    I have to agree that this is a bit dry. I followed the recipe exactly as it said. I am going to make some extra whipped cream to serve on the side.

  • Mon_Seattle
    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.

  • allisonksutton
    Dec 18, 2012

    No comment left

  • 25kevin
    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
    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.

  • jrj223
    Apr 23, 2009

    No comment left

  • bonnien
    Oct 22, 2008

    Wonderful! Wonderful!!

  • sj_chaudhry
    Sep 18, 2008

    No comment left

  • jennheaney
    Nov 21, 2007

    No comment left