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Berry Pinwheel Cake Recipe

Berry Pinwheel Cake Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Berry Pinwheel Cake

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Average Rating
MY REVIEW
Mon_Seattle
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
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
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
Reviewed Oct. 22, 2008

"Wonderful! Wonderful!!"

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