Strawberry Pinwheel Cake

We first found this recipe in a magazine while waiting at the doctor's office right after our first child was born. We quickly scribbled it down, tried it at home, and loved it. We've made it many times since. I finally decided to add it to the blog, and within five minutes found the original recipe, along with the original picture, at the website for Taste of Home Magazine. What's that? June 2005 issue? Yep, that's it. Gotta love the Internet.

Ingredients

Cake:
4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons canola 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 (We use lemon juice and strawberry or lemon yogurt)
2 cups chopped fresh strawberries

Directions

• In a large 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° for 10-12 minutes or until 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 large bowl, beat cream until soft peaks form; gradually add sugar, beating until stiff peaks form. 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.