Viennese Whirls

Hooray Great British Bake Off is back!

Along with this comes the Great Blogger Bake Off which is hosted by the lovely Jenny at Mummy Mishaps. Now I love taking part and couldn’t wait to sign up to bake along, I just completely underestimated how much energy the recovery from my operation would take up.

Not one to be beaten though I am baking along this week (with a lot of help and a few short cuts) so I’ve decided to go for the easiest of the 3 recipes, the Viennese whirls.

I did have good ideas of chocolate orange whirls however reality is I couldn’t stand long enough to bake. In the end I thought I’d stick with the classic Mary Berry recipe with shop brought jam (sorry!). The recipe below can be found on the BBC food site

Viennese Whirls

Category: General, Sweet Recipes


  • 250g/9oz very soft butter
  • 50g/2oz icing sugar, plus extra to decorate
  • 250g/9oz plain flour
  • 50g/2oz cornflour
  • ½ tsp pure vanilla extract
    For the filling
  • 100g/3½oz soft butter
  • 200g/7oz icing sugar, plus ½ tsp for dusting
  • ½ tsp pure vanilla extract
  • 75g/3oz seedless raspberry jam


  • Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
  • Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
  • Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
  • Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
  • For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
  • Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.

The recipe itself was really easy to follow however I had a complete disaster.

They were so flat and crumbly I didn’t even attempt to fill the middle! I think this was a combination of the icing nozzle used and the fact the butter and sugar wasn’t beaten enough prior to baking.

Lesson learnt for me this week, I need to sit back and enjoy baking but stick with things like cakes that the kids can bake for me!

If you want to see how bakers really bake and get some amazing recipes head over to Jenny’s blog now via the button below 🙂

Mummy Mishaps
I received a Tesco voucher to spend in their baking aisle, thankfully I still have some left to bake again another week and hopefully do better!