Strawberry Pinwheel 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 warm water
2 teaspoons vegetable oil
1 teaspoon 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

12 ounces (1 pint) fresh Beach Street Farms strawberries, rinsed
Powdered sugar

To make cake: Heat oven to 375 degrees. Line 15x10-inch 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 and lemon-colored. 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 about 10 minutes until springy to the touch. Meanwhile, 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.

To make 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 reroll. 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.

Makes 8 servings

For more delicious recipe ideas
visit the California Strawberry Commission
or More Matters websites.