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

Easy

Butter (unsalted) (softened)

Cornflour

Silver Spoon Icing sugar

Allinson's Plain White Flour

Nielsen-Massey Vanilla Extract

Raspberry jam (seedless)

For the topping

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

Viennese Whirls

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

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

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.

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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Viennese Whirls

About the bake

Method

Ingredients

For the topping

We'd love a slice of advice.

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For the topping

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