Preheat the oven to 375 degrees and spray a 10 x 15 baking sheet and a 12 x 8 baking sheet with baking spray.

Line each pan with a sheet of parchment paper and trim the overhanging edges.

Spray the parchment paper as well with the baking spray.

Using a stand mixer, beat the 6 eggs for about 8 minutes until they have thickened and have a pale yellow appearance.

Add in the cake mix, water, oil, lemon juice, and lemon zest.

Slowly mix the ingredients before increasing the mixing speed to medium.

Once mixed, divide the cake batter evenly and place both trays into the oven for about 10-14 minutes or until the cake springs back when lightly pressed.

Place two clean sheets of parchment paper on the counter.

Once the cakes are removed from the oven, instantly flip one cake upside down onto one sheet of parchment paper. Remove the original sheet of parchment paper from the cake.

While the cake is still hot, carefully begin to roll the cake up into a log.

Repeat these same steps with the second cake.

Allow the rolled cakes to cool to room temperature for 15 minutes before placing them into the fridge for one hour.

Using a large bowl and mixer, beat the cream cheese until creamy and smooth.

Add the marshmallow fluff to the cream cheese and beat until combined.

Mix in the whipped topping until combined and thick.

Once the rolled cakes have chilled, remove them from the fridge and very carefully, unroll them.

Spread half of the filling onto the cakes and carefully reroll the cakes - getting them as tight as you can without cracking the cake.

Place the cakes back into the fridge to chill overnight.

When ready to serve, dust with some confectioner’s sugar on top and add a dollop of whipped topping.