There are a few different options for making this cake. I have made it with the dessert topping filling (as shown here) or without it, using just the lemon filling. I
- 5 eggs (at room temperature) -
- 1½ cups sugar -
- 2 Tbsp canola oil -
- 1 cup flour -
- 1 tsp baking powder -
- 3½ Tbsp orange juice -
- Confectioner’s sugar for sprinkling -
- Lemon Filling (or see Quick Variation)
- 3 eggs -
- ½ cup margarine -
- 1¼ cups sugar -
- ¾ cup freshly squeezed lemon juice -
- Dessert Topping Filling
- 2 containers (8 oz each) non-dairy -
- dessert topping, defrosted -
- 2 Tbsp confectioner’s sugar -
1. For the cake, preheat oven to 350°F.
2. In the bowl of an electric mixer fitted with a beater, whip eggs and sugar together on high speed for a full 7 minutes until thick and shiny. Reduce speed to low and gradually add remaining ingredients, alternating wet and dry, mixing until combined.
3. Line a roasting pan or small rimmed cookie sheet with parchment paper (see Note). Spread batter evenly in pan. Bake 20 to 25 minutes. Top will spring back when lightly touched. Cool for 5 minutes.
4. Sprinkle a clean towel with confectioner’s sugar. Turn cake out onto towel and peel off parchment paper. Roll cake and towel together into a long roll. Cool completely.
5. For the lemon filling, place eggs, margarine, sugar and lemon juice in the top of a double boiler. Cook, until mixture thickens, stirring constantly, about 7 minutes. Place a piece of plastic wrap or parchment paper directly on top of the filling and refrigerate until cold.
6. For the dessert topping filling, whip topping together with confectioner’s sugar until stiff.
7. To assemble, unroll the cake and spread a layer (½-inch thick) with dessert topping filling. Then carefully spread lemon filling on top, using gentle strokes. Roll jelly roll up carefully and freeze immediately. Sprinkle with confectioner’s sugar before serving.
NOTE: A large cookie sheet is too large for this recipe as the cake will come out too thin. Use a rimmed cookie sheet or jelly roll pan (11 x 17 x 1-inch deep) or a roasting pan. I used a regular cookie sheet and placed a loaf pan on it at one end to make it smaller. I lined the cookie sheet with parchment paper that continued up against the side of the empty loaf pan and it worked very well.
QUICK VARIATION: Substitute 1 pkg lemon pie filling (Shirriff or Baker’s Choice) for the lemon filling in Step 5 and prepare it according to package directions.