Berry  Pinwheel  Cake






4 egg yolks

2 eggs

1/2 cup granulated sugar

4 1/2 teaspoons water

2 teaspoons vegetable oil

1 teaspoon vanilla extract

1 cup cake flour

1 teaspoon baking powder

1/2 teaspoon salt

confectioners sugar





In a large skillet, saute pineapple and brown sugar in butter for 8 minutes.


Spread orange marmalade over cheesecake; top with pineapple mixture.


Garnish with whipped topping if desired.



Serves 6






Country  Apple  Cake






3 cups all-purpose flour

1 tablespoon baking powder

2 cups plus 5 tablespoons granulated sugar, divided

1 cup vegetable oil

4 eggs

1/3 cup orange juice

1/2 teaspoon salt

2 1/2 teaspoons vanilla extract

4 medium baking apples, peeled and thinly sliced

2 teaspoons ground cinnamon

confectioners sugar (optional)






1 cup heavy whipping cream

1 tablespoon granulated sugar

3 tablespoons lemon curd

2 cups chopped fresh strawberries





Preheat oven to 375 degrees.


In a large bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored.

Beat in the water, oil and vanilla.


In another bowl, combine flour, baking powder and salt; gradually add to egg mixture.


Grease a 15 inch x 10 inch x 1 inch baking pan and line with waxed paper.

Grease and flour the paper.

Spread batter into pan.


Bake for 10 to 12 minutes or until 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.


In a large bowl, beat cream until soft peaks form.

Gradually add sugar, beating until stiff peaks form.

Fold in lemon curd.

Gradually fold in strawberries.


Unroll cake.

Spread filling evenly to within 1/2 inch of edges.

Roll up again.

Dust with confectioners sugar.


Cover and chill for 1 hour before serving.


Refrigerate leftovers.



Serves 8





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