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Strawberry Pinwheel Cake Recipe

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This recipe for Strawberry Pinwheel Cake is from Zeta Tau Alpha's 1st Annual Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons of warm water
2 teaspoons of vegetable oil
1 teaspoon of vanilla
Powdered sugar

Strawberry Filling
1 cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature
12 ounces (1 pint) fresh Beach Street Farms strawberries, rinsed, stemmed and coarsely chopped

Garnish
12 ounces (1 pint) fresh Beach Street Farms strawberries, rinsed
Powdered sugar
Directions:
Directions:
Heat oven to 375 degrees/ Line 15"x10" jelly roll pan with aluminum foil. Coat with vegetable cooking spray. In large mixer bowl, beat yolks and eggs at high speed about 5 minutes until thick. Beat in granulated sugar until mixture is pale and thick. Gently fold in dry ingredients except powder sugar to blend thoroughly. Fold in water, oil, and vanilla. Spread batter evenly in prepared pan
Bake in center of oven about 10 minutes until springy to the touch. Coat a clean dish towel 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

For strawberry filling:
In mixer bowl whip cream to form soft peaks. 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. Cut into 8 (about 1 3/4 inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries
Personal Notes:
Personal Notes:
Makes 8 servings

 

 

 

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