Average Rating: 3.857142TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
YIELD: 8 servings.Ingredients
- 4 large egg yolks, room temperature
- 2 large eggs, room temperature
- 1/2 cup sugar
- 2 tablespoons 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 coarsely chopped fresh strawberries
Instructions
- 1. Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment.
- 2. Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan.
- 3. Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- 4. For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries.
- 5. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 315 calories, 16g fat (8g saturated fat), 178mg cholesterol, 244mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.