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In a large mixing 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.
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Bake at 375 F. for 10-12 minutes or until the 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.
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In a mixing bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. 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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You can buy lemon curd in a jar or you can make your own:
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This recipe makes about 1-2/3 cups and will last in the refrigerator for about a week. I also like to use it as a filling between a lemon layer cake.
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Lemon Curd:
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3 eggs
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1 cup sugar
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1/2 cup lemon juice (about 2 lemons)
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1/4 cup butter melted
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1 tablespoon grated lemon peel
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In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 F. Let cool before using.
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See more recipes at: www.havefunbaking.com
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And see: www.lovetobakeandcook.blogspot.com
