Viennese Whirls

  • Total Time

    30m

    • Prep Time

      15m

    • Bake Time

      15m

  • Serves

    12

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These delicate viennese whirls are a great addition to an afternoon tea and look pretty too.

Method

  1. Preheat the oven to 180°C (350°F, gas mark 4). Place paper cases in a 12 hole bun tin.

  2. Put all the ingredients into a mixing bowl and beat with an electric whisk until soft and smooth.

  3. Put the mixture into a piping bag with a 2.5 cm/1" fluted nozzle and pipe into the paper cases, using a circular movement.

  4. Bake for 10-15 minutes until lightly golden. Place on a wire rack to cool. Sift the icing sugar over the tops, and put a little jam in the centre of each cake.

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Ingredients

  • 225g Butter (unsalted) (softened)
  • 50g Cornflour
  • 75g Icing sugar
  • 175g Plain white flour
  • 1 tsp Vanilla extract

For the topping

  • 2½ tbsp Icing sugar
  • 2½ tbsp Raspberry jam (seedless)

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