Skip to Content
Menu

Rosemary-Lemon Cake Roll

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Mar 23, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Take a delicious taste adventure with a citrusy cake dessert accented with fresh rosemary.

Rosemary-Lemon Cake Roll

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Servings 10
  • Ingredients 13
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed
  • 1 teaspoon grated lemon peel
  • 2 tablespoons powdered sugar

Lemon Cream Filling

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon grated lemon peel

Garnish

  • 1 tablespoon powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.

Nutrition

220 Calories
9g Total Fat
3g Protein
32g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
135mg
6%
Potassium
55mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved