Berry Pinwheel Cake

• 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
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 3 tablespoons lemon curd
• 2 cups coarsely chopped fresh strawberries

1. Preheat oven to 375u0b0. 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.

egg yolks, eggs, sugar, water, canola oil, vanilla, cake flour, baking powder, salt, confectioners, heavy whipping cream, sugar, lemon curd, fresh strawberries

Taken from www.tasteofhome.com/recipes/berry-pinwheel-cake/ (may not work)