For the peach sponge cake, separate the eggs. Beat the egg whites until semi-stiff and then add the sugar and vanilla sugar until fluffy. Then slowly add the yolks and beat until fluffy, then briefly fold in the flour.
Spread the finished dough on a baking sheet lined with baking paper and bake for 15-20 minutes at 180 degrees. Turn out onto baking paper sprinkled with powdered sugar, spread with jam and roll up carefully.