4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla extract
l cup whipping cream
1 tablespoon granulated sugar
3 tablespoons prepared lemon curd, at room temperature*
3 1/4 cups fresh strawberries, stemmed and coarsely chopped
Halved strawberries (optional)
Preheat oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with aluminum foil; lightly grease with vegetable cooking spray.
In large mixer bowl, beat yolks and eggs at high speed until thick and lemon-colored, about 5 minutes. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick. Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in center of oven for about 10 minutes or until springy to the touch.
Meanwhile, coat a clean dishtowel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2-inch off each short side of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely.
To make strawberry filling, whip cream with electric mixer until soft peaks form. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries.
Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar.
Serve a slice of Strawberry Pinwheel Cake with halved fresh strawberries, if desired. Makes 8 servings.
*To make lemon curd, melt 3/4 cup butter on top of a double boiler. Stir in 2 cups granulated sugar and 1/4 cup fresh lemon juice until the sugar is dissolved. Stir in 4 beaten eggs, until thoroughly combined. Cook, constantly stirring, until thickened. Cool completely at room temperature. Store lemon curd in an air-tight container and refrigerate.