First preheat the oven to 200 °C.
Beat the egg whites to snow.
Mix the remaining ingredients and carefully fold in the snow.
Spread the sponge mixture on a baking sheet lined with baking paper and bake in the oven at 200 °C for about 10 minutes.
Turn the finished sponge cake upside down onto a prepared baking paper, moisten the baking paper sticking to the back of the sponge cake with a wet cloth and peel it off. Trim off any firm edges on the cake.
Immediately spread the sponge cake roulade with apricot jam and roll up and roll in coconut flakes