Strawberry Cake Roll

Ingredients
4 Egg yolks
2 Eggs
1/2 cup Granulated sugar
1 cup Sifted cake flour
1 tsp Baking powder
1 tsp Salt
1 1/2 Tb Warm water
2 tsp Vegetable oil
1 tsp Vanilla


Strawberry Filling
1 cup Whipping cream
1 Tb Sugar
3 Tb Prepared lemon curd, room temp
1 pint (3 1/4 cups) Strawberries, stemmed and chopped


Garnish
Powdered sugar
1 pint (3 1/4 cups) Strawberries

Method
- Preheat oven by 375 Degree, line 18 x 12 jellyroll-sheet pan with aluminum foil, coat with vegetable cooking spray.
- In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. 
- Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick. 
- Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. 
- Spread batter evenly into prepared pan. Bake in center of oven until springy to the touch.
- Meanwhile, coat a clean dishtowel with powdered sugar.
- Invert hot cake onto towel.  Gently peel off foil.
- Trim 1/2 inch off each short side of cake.
- Starting from long side, tightly roll cake and towel.
- Set on rack to cool completely.


Strawberry Filling:
- In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. 
- Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar.
- Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.