Cream butter with icing sugar, vanilla sugar and a pinch of salt. Gradually stir in the egg yolks. Beat egg whites with granulated sugar until stiff and fold into yolk mixture.
Mix in flour. Color about one third of the mixture with cocoa. Butter a cake pan well and sprinkle with flour. Now pour in small amounts of light and dark mixture alternately and bake in a preheated oven at 180 °C for about 1 hour.
After baking, turn out onto a cake rack, let cool and sprinkle with powdered sugar.
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