Preheat your oven to 375°F (190°C). Grease and line a pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs on high speed until they're thick and lemon-colored. Gradually add the granulated sugar, beating continuously.
Add the water and vanilla extract to the egg mixture and mix well. Gently fold in the dry ingredients until just combined. Be careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchentowel on the counter and dust it with powdered sugar.
When the cake is done, immediately turn it out onto the sugared towel. Carefully peel off the parchment paper.
Roll the cake and towel together from the short end. Allow it to cool completely. While the cake is cooling, prepare the filling by whipping the cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake is completely cooled, carefully unroll it and spread the whipped cream filling evenly. Roll the cake back up without the towel. Transfer the cream to a piping bag, and decorate roll cake.
Garnish with berries, rosemary and dried orange.Dust with powdered sugar for a festive finish. Chill the cake in the refrigerator for at least an hour before serving.