Inside the fluffy cake shell, there is also full whipped cream with juicy chopped strawberries. When you eat a piece in one bite, you will get great satisfaction! Have a try! It's easy to make! 






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 375°. Line bottom of 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, pour heavy whipping cream and sugar into a dispenser. Whip the cream out into a large bowl. Fold in lemon curd. And 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, for 1 hour. Dust with confectioners' sugar before serving.


Rollin' Rollin'