Stir in the sugar, vanilla sugar and egg yolks and water.
Gradually add the flour with the baking powder.
After about 3 minutes of stirring, add the KIMO pumpkin seed oil.
We make snow from the egg whites, which we lightly mix with the whisk at the end.
Bake at 200 ͦC for about 10-12 minutes.
Cool the baked dough a bit, spread with vanilla cream and roll up.
Sprinkle the roulade with powdered sugar.