Beat the egg yolks with the sugar into a thick foam, add the flour and then lightly mix in the egg whites, beaten with a pinch of salt. Spread on a large baking sheet lined with baking paper and bake for 8 minutes at 355 °F / 180 °C.
After taking it out of the oven, let it cool down, then spread it with any marmalade you like (today I chose amazingly fragrant and tasty raspberry jam) and roll it up while simultaneously removing the baking paper.
Before serving, you can sprinkle it a little with icing sugar for the perfect look.
Note: The roulade rolls perfectly and does not crack, you just need to follow the baking time.