Berries And Cream Pinwheel Cake Recipes

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BERRY PINWHEEL CAKE



Berry Pinwheel Cake image

Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! -Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., 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. , 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., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., 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 : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 178mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

PINWHEEL CAKE AND CREAM



Pinwheel Cake And Cream image

Get out the fresh fruit and fat-free pound cake to make this Pinwheel Cake and Cream. Orange zest adds some brightness to the whipped topping mixture that tops the pinwheel cake.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 12 servings.

Number Of Ingredients 7

2 medium peaches or nectarines, divided
2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup thawed COOL WHIP LITE Whipped Topping
1 tsp. grated orange zest
1 pkg. (10.75 oz.) prepared fat-free pound cake, cut into 12 slices
2 cups assorted cut-up fresh fruit, such as raspberries, sliced strawberries and seedless grapes

Steps:

  • Chop 1 peach; set aside.
  • Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in whipped topping, orange zest and chopped peach.
  • Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Slice remaining peach. Top cake with peach slices and remaining fruit. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BERRIES AND CREAM PINWHEEL CAKE



Berries And Cream Pinwheel Cake image

We loved this light and refreshing cake. The sweet and sour combination from the strawberries and blueberries is a wonderful combination. Using whipped cream as icing makes this cake very light. It's not overly sweet so pairs wonderfully with the berries. We did make Cynthia's cake and it was moist and delicious with the filling....

Provided by Cynthia Guptill

Categories     Cakes

Time 1h30m

Number Of Ingredients 11

1 albino dragonfly cake, you can find it here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
FILLING
1 1/2 c fresh or frozen strawberries
1 1/2 c fresh or frozen blueberries
1/3 c sugar
2 Tbsp tapioca starch
WHIPPED CREAM
1 pt heavy cream, cold
1 tsp vanilla extract
1 Tbsp tapioca starch
1 Tbsp sugar

Steps:

  • 1. Make cake as per directions here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
  • 2. After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
  • 3. Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended. Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
  • 4. To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
  • 5. Remove cake from freezer and cut each layer in half.
  • 6. Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
  • 7. Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.
  • 8. Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.

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