Fluffy Chiffon Berry Pinwheel Cake

Instructions

1. 1

   Preheat oven to 375°F. Line the bottom of a greased 15x10x1-inch baking pan with parchment paper and grease the parchment.

2. 2

   In a large bowl, beat the egg yolks and whole eggs on high speed for 3 minutes. Gradually add the granulated sugar, beating until the mixture is thick and lemon-colored. Beat in the water, oil, and vanilla.

3. 3

   In a separate bowl, whisk together the cake flour, baking powder, and salt. Fold the dry ingredients into the egg mixture until just combined. Spread the batter evenly into the prepared baking pan.

4. 4

   Bake for 10-12 minutes, or until the top springs back when lightly touched. Allow the cake to cool in the pan for 5 minutes, then invert it onto a tea towel dusted with confectioners' sugar. Gently peel off the parchment paper and roll up the cake in the towel, starting from a short side. Allow the cake to cool completely on a wire rack.

5. 5

   For the filling, in a medium bowl, beat the heavy whipping cream until it begins to thicken. Add the granulated sugar and continue beating until stiff peaks form. Gently fold in the lemon curd and chopped strawberries.

6. 6

   Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border. Carefully roll the cake back up, without the towel. Trim the ends and place the rolled cake seam-side down on a serving platter. Refrigerate the cake, covered, for at least 1 hour before serving. Dust with confectioners' sugar before serving.