Viennese whirls

Name: Viennese whirls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European, German
Ingredients: 100 g butter, at room temperature; 50 g(2 oz) icing sugar; 2 egg yolks; 0.5 teaspoon vanilla essence; 125g self-raising flour; 25 g (1 oz) cornflour; 10 frozen raspberries; 1 tablespoon strawberry or seedless raspberry jam; sifted icing sugar for dusting

3 steps

Prep:20minCook:15min

Page 34 of 200 Cakes & Bakes

Updated at: Sun, 26 Jan 2025 13:34:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories208.6 kcal (10%)

Total Fat11.3 g (16%)

Carbs24.5 g (9%)

Sugars9.4 g (10%)

Protein2.5 g (5%)

Sodium190.7 mg (10%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

100gbutter

at room temperature

50gicing sugar

2egg yolks

½ teaspoonVanilla essence

125gself-raising flour

25gcornflour

10frozen raspberries

1 tablespoonstrawberry jam

or seedless raspberry

icing sugar

sifted, for dusting

Instructions

Step 1

Beat the butter and sugar together in a mixing bowl until pale and creamy. Gradually beat in the egg yolks and the vanilla then gradually beat in the flours until smooth.

Step 2

Spoon the mixture into a large nylon piping bag fitted with a large star tube. Pipe double thickness circles of the mixture into 8 paper cake cases arranged in a 12-hole shallow bun tray. Press a still frozen raspberry in the centre of each.

Step 3

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes until pale golden. Leave to cool in the tin then add tiny spoonfuls of jam to the centre of each cake and dust lightly with sifted icing sugar. Transfer to a serving plate. These are best eaten on the day they are made.