Berry pinwheel cake Perfect for special meals, the Berry pinwheel cake is a lovely chiffon cake is a nice change from strawberry pie or shortcake. From Becky Ruff of Monona Iowa.

Ingredients 

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

2 cups chopped fresh strawberries

Method 

In a large mixing bowl, beat egg yolks, eggs and sugar until thick and lemon-colored. 

Beat in 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 lined with waxed paper; grease and flour the paper. Spread batter into pan.

Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. 

Cool 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.

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. 

Bake at 350° for 20-25 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.