Strawberry Pinwheel Cake

Strawberry Pinwheel Cake Recipe from the USA

Region / culture: USA | Servings: 8

Introduction

Strawberry Pinwheel Cake is a delightful dessert that combines a light and fluffy cake with a creamy strawberry filling. This recipe is perfect for special occasions or as a sweet treat for any day of the week.

History

The origins of the Strawberry Pinwheel Cake are not well-documented, but it is believed to have been inspired by traditional Swiss rolls. The combination of cake and fruit filling has been a popular dessert choice for many years, and this recipe puts a delicious twist on the classic treat.

Ingredients

Cake

4 large egg yolks
2 large eggs
0.5 cup granulated sugar
1 cup sifted cake flour
1 tsp baking powder
1 tsp salt
1.5 tbsp warm water
2 tsp vegetable oil
1 tsp vanilla
powdered sugar

Strawberry Filling

1 cup whipping cream
1 tbsp sugar
3 tbsp prepared lemon curd, at room temperature*
1 pt (473 ml) basket (about 3.25 cup) California strawberries, stemmed and coarsely chopped

Garnish

powdered sugar
1 pt (473 ml) basket (about 3.25 cup) California strawberries

How to prepare

To make Cake: Heat the oven to 375°F (191°C). Line a 15- x 10-inch jellyroll pan with aluminum foil and coat it with vegetable cooking spray.
In a large mixer bowl, beat the yolks and eggs at high speed for about 5 minutes until they become thick and lemon-colored.
Continuing at high speed, gradually beat in the granulated sugar until the mixture becomes pale and thick.
Gently fold in the dry ingredients, except for the powdered sugar, to blend thoroughly.
Fold in the water, oil, and vanilla. Spread the batter evenly in the prepared pan.
Bake in the center of the oven for about 10 minutes until the cake is springy to the touch.
Meanwhile, coat a clean dishtowel with powdered sugar. Invert the hot cake onto the towel close to one long edge. Gently peel off the foil.
Trim 0.5 inch off each short side of the cake. Starting from the long side, tightly roll the cake and towel. Set it on a rack to cool completely.
To make the strawberry filling: In a mixer bowl, whip the cream to form soft peaks. Beat in the sugar to form stiff peaks. Fold in the lemon curd to blend thoroughly. Mix in the chopped strawberries.
Gently unroll the cake. Spread the strawberry mixture evenly on the cake and re-roll it. Place it seam-side-down. Dust with powdered sugar.
Cut the cake into 8 equal slices, each about 0.75 inch thick. Place each slice on a serving plate. Garnish with whole and halved strawberries.
Makes 8 servings. * Lemon curd can be found in the jam and jelly or gourmet section of most supermarkets.

Variations

Try using different fruits, such as raspberries or blueberries, in place of strawberries for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the cake batter for a warm and spicy twist.

Cooking Tips & Tricks

Be sure to beat the eggs and sugar until they are thick and pale to ensure a light and fluffy cake.

- Rolling the cake while it is still warm helps to prevent cracking and makes it easier to shape.

- Use fresh, ripe strawberries for the filling to add a burst of flavor and natural sweetness.

Serving Suggestions

Serve Strawberry Pinwheel Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

Beating the eggs and sugar until they are thick and pale is key to creating a light and fluffy cake.

- Folding in the dry ingredients gently helps to maintain the cake's airy texture.

Ingredient Substitutions

If you don't have cake flour, you can use all-purpose flour instead, but the texture may be slightly different.

- You can use store-bought lemon curd or make your own at home for the filling.

Make Ahead Tips

You can prepare the cake and filling ahead of time and assemble the Strawberry Pinwheel Cake just before serving for a convenient dessert option.

Presentation Ideas

Arrange the sliced Strawberry Pinwheel Cake on a platter and garnish with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Strawberry Pinwheel Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Strawberry Pinwheel Cake in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Strawberry Pinwheel Cake contains approximately 250 calories.

Carbohydrates

Each serving of Strawberry Pinwheel Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Strawberry Pinwheel Cake contains approximately 12 grams of fat.

Proteins

Each serving of Strawberry Pinwheel Cake contains approximately 4 grams of protein.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and antioxidants, which can help boost the immune system and promote overall health.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Strawberry Pinwheel Cake is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

Strawberry Pinwheel Cake is a delicious and elegant dessert that is perfect for any occasion. With a light and fluffy cake and a creamy strawberry filling, this recipe is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Strawberry Pinwheel Cake. It was a warm summer day, and I was visiting my dear friend Martha, who was known for her delicious baked goods. As I sat in her cozy kitchen, sipping on a cup of tea, Martha pulled out an old recipe book and began flipping through the pages.

"There it is," she exclaimed, pointing to a picture of a beautiful, swirled cake with a vibrant red filling. "This is my famous Strawberry Pinwheel Cake recipe. Would you like to learn how to make it?"

My eyes widened with excitement as I eagerly nodded my head. Martha had always been generous with her recipes, and I was thrilled at the opportunity to learn one of her most beloved creations. She walked me through the ingredients and steps, explaining each part with patience and care.

As we mixed the batter and spread the strawberry filling, Martha shared with me the story behind the recipe. She had learned it from her own grandmother, who had passed it down through the generations. The cake was a family favorite, often made for special occasions and gatherings.

I listened intently as Martha spoke, absorbing every detail and technique. I could sense the love and tradition that went into this recipe, and I knew that I wanted to make it a part of my own culinary repertoire.

After the cake was baked and cooled, Martha taught me how to carefully roll and slice it into perfect pinwheels. The finished product was a work of art, with swirls of pink and white that looked almost too pretty to eat.

But of course, we couldn't resist indulging in a slice (or two) of the Strawberry Pinwheel Cake. The flavors were heavenly – the sweet strawberries perfectly complemented by the moist, vanilla-infused cake. I could see why this recipe was so cherished by Martha and her family.

As I savored each bite, I made a promise to myself to continue the tradition of making this cake for my own loved ones. I wanted to share the joy and deliciousness of the Strawberry Pinwheel Cake with others, just as Martha had done for me.

Over the years, I have honed my skills and perfected the recipe, making it my own with little tweaks and additions. I have shared it with friends, neighbors, and coworkers, each time receiving rave reviews and requests for the recipe.

But no matter how many times I make it, the Strawberry Pinwheel Cake will always hold a special place in my heart. It reminds me of that warm summer day with Martha, of the joy of learning something new, and of the love that can be shared through a simple slice of cake.

And as I pass this recipe down to my own grandchildren, I hope that they too will feel that sense of wonder and tradition that comes with making something delicious from scratch. For in the end, it's not just about the cake – it's about the memories and connections that are made along the way.