Ingredients
4 large egg yolks, room temperature2 large eggs, room temperature1/2 cup sugar2 tablespoons water2 teaspoons canola oil1 teaspoon vanilla extract1 cup cake flour1 teaspoon baking powder1/2 teaspoon saltConfectioners’ sugarFILLING:1 cup heavy whipping cream1 tablespoon sugar3 tablespoons lemon curd2 cups coarsely chopped fresh strawberries
Preparation
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.
