• Preheat oven to 350°.
• Line 2 baking sheets with parchment paper and spray with cooking spray.

To make the cake layers

• Beat eggs and sugar for 15 minutes
• Add vanilla, oil, and lemon juice and mix well.
• Combine flour and baking powder and add to mixer alternately with water while mixing.
• Mix until batter is smooth.
• Pour half of the batter into each baking sheet and bake for 10–15 minutes.
• Remove from oven and allow to cool.

Layering the dessert:

• Soften the ice cream until it is spreadable.
• Spread a thick layer of ice cream on top of one cake. Freeze until firm.
• Remove from freezer and spread the raspberry or strawberry sorbet on top of ice cream. Freeze until firm.
• Remove from freezer, spread mango sorbet on top and freeze until firm.
• Add second cake on top.
• Beat whipped topping. Add in confectioners’ sugar.
• Trim the ends of the cake and cut into 4 equal-size logs (width wise). Cover top and sides with whipped cream and freeze each log separately.
• Cut into slices and serve.