Yields24 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
For the cake:
⅓cupoil
4eggs, separated
½cupwater
1tsppure vanilla extract
1 ½cupsflour
1cupsugar, divided
2tspbaking powder
For the cream:
2lbslemon custard cream
16ozwhipped topping, thawed
For assembly:
½cupesrog, lemon or orange liquor
1 30 ounce can mandarin oranges, drained
1cupsweetened coconut
248 ounce jars with lids
1
Line a 12” x 18” sheet pan with parchment paper or a silpat. Preheat oven to 375 degrees.
2
Beat the oil with egg yolks, add the water and vanilla. Sift together the flour, 1/3 cup sugar and baking powder. Stir this into the yolk mixture and beat at high speed. Set aside.
3
Whip egg whites until foamy. Add remaining sugar and continue beating until stiff. Carefully fold whites into yolk mixture.
4
Pour batter into the lined pan and bake 20 Minutes or until the cake springs back when pressed lightly in the center. Allow cake to cool on a cooling rack.
5
Cut cake into cubes, approximately 2” square. Drizzle entire cake with liquor.
6
In a clean bowl, beat thawed whipped topping until stiff. Stir into lemon custard. Place in an 18” piping bag fitted with a star tip. Set aside.
7
Place half the cake cubes in twenty four 8 ounce jars. Pipe a rosette of lemon cream over cake cubes. Arrange mandarins over lemon cream, standing some around the edge so you see them through the glass. Sprinkle with sweetened coconut. Place remaining cake cubes into the jars. Top with remaining lemon cream. Sprinkle with remaining coconut. Arrange remaining mandarins on top of whipped topping. Refrigerate until needed.
Line a 12” x 18” sheet pan with parchment paper or a silpat. Preheat oven to 375 degrees.
2
Beat the oil with egg yolks, add the water and vanilla. Sift together the flour, 1/3 cup sugar and baking powder. Stir this into the yolk mixture and beat at high speed. Set aside.
3
Whip egg whites until foamy. Add remaining sugar and continue beating until stiff. Carefully fold whites into yolk mixture.
4
Pour batter into the lined pan and bake 20 Minutes or until the cake springs back when pressed lightly in the center. Allow cake to cool on a cooling rack.
5
Cut cake into cubes, approximately 2” square. Drizzle entire cake with liquor.
6
In a clean bowl, beat thawed whipped topping until stiff. Stir into lemon custard. Place in an 18” piping bag fitted with a star tip. Set aside.
7
Place half the cake cubes in twenty four 8 ounce jars. Pipe a rosette of lemon cream over cake cubes. Arrange mandarins over lemon cream, standing some around the edge so you see them through the glass. Sprinkle with sweetened coconut. Place remaining cake cubes into the jars. Top with remaining lemon cream. Sprinkle with remaining coconut. Arrange remaining mandarins on top of whipped topping. Refrigerate until needed.
