First separate the eggs. Mix egg yolks, powdered sugar and vanilla sugar until foamy. Stir in the poppy seed flour. Beat egg whites with a little lemon juice until stiff. Alternately mix in flour and beaten egg whites.
Spread the sponge mixture on a baking sheet lined with baking paper. Bake at 160 °C for approx. 15 minutes.
While still hot, brush with Powidl and roll up.
Preparation Tip:
If you like, sprinkle the poppy seed sponge cake with poppy seed sugar or vanilla sugar.