Best Berry Pinwheel Cake Recipes

BERRY PINWHEEL CAKE

Steps:

• 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.

BERRY PINWHEEL CAKE

Steps:

• 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. 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. 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. You can buy lemon curd in a jar or you can make your own: 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. Lemon Curd: 3 eggs 1 cup sugar 1/2 cup lemon juice (about 2 lemons) 1/4 cup butter melted 1 tablespoon grated lemon peel 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. See more recipes at: www.havefunbaking.com And see: www.lovetobakeandcook.blogspot.com