Posted: April 22, 2020

It’s also a well-known fact in the studio that Markus loves to bake, and he also loves to share what he’s baked!  So as he can’t currently share with the team we asked him for one of his favourite recipes -  a Lupfer family secret, Agathe's Swiss Roll.



for the sponge:

4-5 eggs (depending on size, 4 if large, 5 if medium)
100g caster sugar
1 pack vanilla sugar (or 1-2 teaspoons of vanilla essence)
75g plain flour
50g cornflour
1 teaspoon baking powder

for the filling:
Double cream or whipping cream
Fruits of your choice - I mainly use strawberries, raspberries and or blueberries 



Before I start doing anything I always prepare the baking tray.

Use your largest baking tray available (mine was 42cm x 30cm).  It shouldn’t be much smaller than that, otherwise your sponge will be too thick and difficult to roll. Cover the tray with baking parchment (I used a 38cm wide one), fold all corners and trim back the baking paper so it stays in place much better. 


Pre heat the oven to 200 celsius/ gas mark 6.

Next I prepare my ingredients.

Add the vanilla sugar to the sugar.  If you are using essence you can add this later.

In another bowl put your flour, cornflour (Speisestaerke in German) and baking powder. 


Get 2 large bowls and separate the eggs. The egg yolks should go into the larger of your bowls. Start whisking the egg white and gradually add about 3 tablespoons of sugar, whisking until you have stiff peaks. 


Add 3 tablespoons of lukewarm water to your egg yolks and whisk for 12 minutes.  Don’t short cut here as the mixture needs air and it will help to keep the sponge light.

Gradually add the sugar and vanilla sugar (or vanilla essence) to your egg yolks.  Do make sure it’s added gradually to the mix. When you’ve finished beating the egg yolks the colour of the mixture should become much lighter and air bubbles will develop. 


Now add the stiff egg white on top of the beaten egg yolks.

Then sift the flour, cornflour (Speisestaerke in German) and baking powder on top of the egg white.  Make sure you sift it as will help to make the sponge lighter.  I usually use 2 fine mesh sieves. 


Fold the mixture very carefully. I use a silicone baking spatula and I fold it by twisting the Spatula.  Make sure you fold enough to mix all the ingredients but don’t overdo it - we need to keep the air in the mixture.

Put the mixture on the baking tray and make sure it’s evenly distributed 

Bake for 12-15 minutes on 200 Celsius/gas mark 6. Use the middle section and don’t use the fan as we don’t want to dry it out too much.  Top and bottom heat only is best. I usually bake it for 12 minutes and if it’s not golden brown yet I will give it another minute but not much more.

While it bakes in the oven I prepare the kitchen towel to roll the sponge. Use a clean tea towel and sprinkle sugar over it.

I actually baked it a minute too long.  You can see it’s slightly too dark, but I’m sure it be fine and it won’t break, fingers crossed!

Flip over the sponge onto the kitchen towel with one swift move and remove the baking paper. 


Fold the kitchen towel and start rolling. Be sure to keep the tea towel between the cake layers are you roll.  Let it cool down for 2 to 3 hours. 


When cooled down, prepare your fruit and whip the cream into stiff peaks.

Unroll the sponge. I usually place something at the back for support so the sponge doesn’t go totally flat and therefore preventing it from breaking. I used my tablet ;) 


Spread your whipped cream over the sponge.  Add the fruit to three-quarters of the sponge, the last quarter spread thin layer of cream only. Start rolling the cake. The quarter with the cream will help to stick the Swiss roll together.

Sieve icing sugar over the top if you fancy.