ROSEMARY LEMON CAKE ROLL 3 eggs 1 cup granulated sugar 1/3 cup water 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crumbled 1 teaspoon grated lemon peel Powdered sugar Lemon Cream Filling (recipe follows) Heat oven to 375°F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously.

Beat eggs in large bowl with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. Beat in water on low speed. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and lemon peel. Pour into pan; spread evenly to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake and remove towel. Spread Lemon Cream Filling over cake; roll up cake. Sprinkle with powdered sugar. Store in refrigerator.

Makes 10 servings.

LEMON CREAM FILLING

1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1 teaspoon grated lemon peel

Beat whipping cream and powdered sugar in chilled small bowl with electric mixer on high speed until stiff. Stir in lemon peel.

1 Serving: Calories: 215 (Cal. from fat: 80), Fat: 9g (Saturated: 5g), Cholesterol: 90mg, Sodium: 135mg, Carbohydrate: 30g, Protein: 3g.

[Gold Medal, Desserts for Spring]