Home Dishes & Beverages Cakes Birthday Cakes

Berry Pinwheel Cake

Name: Berry Pinwheel Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings.
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

8 servings

Updated: Oct. 23, 2022

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

Next Recipe

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

Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment.
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.
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.
For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries.
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.

Berry Pinwheel Cake

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home