For Cake:
4 eggs separated
1/4 cup sugar
1 tsp lemon ext
1 Tbsp oil
1/2 cup sugar
2/3 cup sifted flour
1 tsp baking powder
1/4 tsp salt
Beat in a small bowl egg yolks until light and lemon colored and gradually add 1/4 cup sugar beating constantly. Stir in lemon extract and oil and set aside.
Beat in a large bowl egg whites until foamy and gradually add 1/2 cup sugar beating until stiff. Fold yolk mixutre into whites.
Combine flour, baking powder, and salt anf fold into egg mixture.
Line a jelly roll pan with wax paper and spray with cooking spray and dust with flour. Spread batter evenly over wax paper and Bake at 375 degrees for 10 to 12 minutes.
While cake is baking lay out a clean dish towel and sprinkle with powdered sugar. Once the cake comes out of the oven you will turn it out onto the towel and starting with the narrow side roll the cake up and place in fridge to cool.
For Filling:
1 14 oz can sweetened condensed milk
1 to 2 tsp grated lemon rind
1 4 oz carton cool whip
1/3 cup lemon juice
5 drops yellow food color
Spread onto the cooled cake leaving the last edge to be rolled without filling as it will spread that way when you roll it up. Roll narrow side up again and place on seam then place in the fridge to set. 1 to 2 hours.
For Top:
Combine these in a plastic bag and shake until all is colored then sprinkle on top of the cake dusted with powdered sugar.
1/2 cup coconut
1/2 tsp water
1 to 2 drops yellow food coloring
For the pictured cake I added coconut and mandrin oranged to the filling which consisted of 1 small pkg vanilla pudidng, 8 oz cream cheese and heavy cream whipped since I was practicing for a dinner coming up and didn't have all of the filling ingredients, but wanted to practice the cake.
