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Strawberry Pinwheel Cake

4 large egg yolks
2 large eggs
1/2 cup sugar
1 cup sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp warm water
2 tsp. vegetable oil
1 tsp. vanilla
powdered sugar

1 cup whipping cream
1 Tbsp sugar
3 Tbsp prepared lemon curd, at room temp.
1 pint basket strawberries, stemmed and coarsely chopped

powdered sugar
1 pint basket berries

Heat oven to 375 deg. Line 15 x 10 inch jelly roll pan with aluminum
foil; coat with 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 pan. Bake in center of oven about 10 minutes
and until springy to 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.

In mixer bowl, whip cream to form soft peaks. Beat in sugar to form
stiff peaks. Fold in lemon curd to blend thoroughly. Fold in fresh
strawberries. Gently unroll cake. Spread strawberry mixture evenly
on cake and reroll. Place seamside down on flat, clean surface.
Dust cake with powdered sugar, then cut into 8 (about 1 3/4 inch)
slices. Place each slice on serving plate. Garnish with whole and
halved strawberries. (Makes 8 servings.)

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