Berry Pinwheel Cake
  • Cooking Time: 10 + cooling
  • Servings: 8 servings
  • Preparation Time: 30 minutes
  • 4 egg yolks
  • 2 eggs
  • 1/2 cup sugar
  • 4 1/2 teaspoons water
  • 2 teaspoons vegetable 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 (see recipe)
  • 2 cups chopped fresh strawberries
  1. In a large mixing 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 F. for 10-12 minutes or until the 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 mixing bowl, beat cream until soft peaks form; add sugar, beating until stiff. 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.
  4. You can buy lemon curd in a jar or you can make your own:
  5. This recipe makes about 1-2/3 cups and will last in the refrigerator for about a week. I also like to use it as a filling between a lemon layer cake.
  6. Lemon Curd:
  7. 3 eggs
  8. 1 cup sugar
  9. 1/2 cup lemon juice (about 2 lemons)
  10. 1/4 cup butter melted
  11. 1 tablespoon grated lemon peel
  12. In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 F. Let cool before using.
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I am still on a strawberry kick at my house, our strawberry season is so short I tend to go nuts with all the strawberry recipes I have. I make this great tasting recipe every year when I get fresh strawberries, frozen ones just do not work for this. Don't be afraid to try this jelly-roll style is easy to make and it is a nice change from strawberry pie or strawberry shortcake.