Rosemary-Lemon Cake Roll

Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.

In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon 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 2 tablespoons 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 cooling rack at least 40 minutes.

In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.

Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.