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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! Ingredients:
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 |
2 cups chopped fresh strawberries |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 8 servings.
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