Beat egg whites until almost stiff. Add 150 g sugar, a pinch of salt and continue to beat until stiff.
Cream the egg yolks with the remaining 50 g sugar and vanilla pulp, add to the egg whites and stir in. Finally, carefully sift the flour over the top and fold in.
Spread on a baking tray lined with baking paper. Bake in a preheated oven at 185 °C top/bottom heat on shelf height 2 for approx. 15-20 minutes.
Turn out onto a tea towel sprinkled with sugar, top side down. Moisten the paper to make it easier to peel off, spread with jam and roll up with the help of the tea towel.
At the end, sprinkle with powdered sugar.
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