Tag: Raspberry Jam

Viennese Whirls

Viennese Whirls

viennese whirls

As an avid baker it will come as no surprise that The Great British Bake Off is one of my all-time favourite TV shows. So much so that I declined a free drinks event with work just so I could be sat in front of the telly at 8pm last week for the start of Season 7! I really am obsessed. I haven’t hedged my bets on anyone to win just yet, but I love Benjamina already! And Val, she’s a legend!

So with the trailer for the second episode already on our screens I thought I’d whip up a treat to get us in the mood. Viennese whirls are one of my favourite biscuits to make, and after perfecting my recipe over the years I think I’ve got it down.

Crumbly, buttery and with a sharp tang of jam to cut through – it’s just the perfect teatime treat!

viennese whirls

The key to good viennese whirls I think is the dough consistency. Too runny and your biscuits will be so crumbly you’ll struggle to spread the filling on. But too thick and your biscuits will have a claggy texture and won’t crumble nicely. Its a delicate balance.

To get to this ‘perfect’ consistency, you’ll need to add the right amount of milk. Now this is tricky as I can’t really give an exact amount aside from saying between 1 and 1.5tbsp’s. Because it all depends on the dough at the time. I made these a few months ago and was certain that 1.5tbsp’s was the perfect amount, but when I made these on Saturday I only needed 1tbsp. I know you’ll be thinking that its hardly a huge difference, but it honestly counts so much!!! Add a little at a time, giving the dough a mix and assess if you need more. You want the dough to be smooth but not thick enough that it won’t pipe easily.

I have been known to get the dough into the piping bag, start to pipe, realise its the wrong consistency and dump it all back into a bowl to try again. It happens!

viennese whirls

I make the dough in a food processor, mainly because its just so much quicker! But mixing by hand in a bowl is perfectly fine too.

What I really love about viennese whirls is how quick and simple they are to make. You can fancy a whirl at lunchtime, and be enjoying one with a cuppa for afternoon tea!

viennese whirls

Filling wise, its all about a simple vanilla buttercream and jam combo to me. I don’t even use an electric whisk for the buttercream. Just simple mixing with a wooden spoon. Basics at its best!

If you’re going to splurge on anything though, do it on the jam! Bonne Maman is a personal favourite, and it really makes the viennese whirls into such a treat!

So on with the recipe, and enjoy tucking into the viennese whirls whilst the bakers struggle on with biscuit week!

Viennese Whirls

8 large viennese whirls

Viennese Whirls

Ingredients

    Biscuit
  • 250g unsalted butter, room temperature
  • 50g icing sugar
  • 250g plain flour
  • 50g cornflour
  • 1/2tsp vanilla extract
  • 1-1.5tbsp milk (depending on how runny/thick your dough is)
    Buttercream
  • 100g unsalted butter, room temperature
  • 200g icing sugar
  • 1/2tsp vanilla extract
    Jam
  • 4tbsp raspberry jam

Instructions

  • Preheat your oven to 190C/Fan 170C/Gas Mark 5. Line a large baking sheet with baking paper that you have drawn 14 circles on for guidelines. I draw round a 6cm diameter cookie cutter for mine.
  • If using a food processor, blitz the butter, sugar, flour, cornflour and vanilla extract until smooth. You may need to push the mixture down a little. Or add all ingredients to a bowl and beat together by hand.
  • Then add a little milk at a time until you reach a smooth piping consistency. Spoon the mixture into a piping bag fitted with a star tip, and pipe circles onto the baking paper starting from the outside of the circle and working your way in.
  • Bake in the oven for 12-15 minutes, until they are firm and pale golden brown.
  • While the biscuits are cooling, begin to make the filling by beating the butter in a bowl. Once soft, add in the icing sugar and vanilla extract and beat again until smooth.
  • To assemble, spread the jam on the flat side of half of the biscuits once they are completely cool. Then spread or pipe the buttercream onto the flat side of the remaining biscuits. Sandwich the biscuits together, and sprinkle with icing sugar if desired.
  • Notes

    http://bakingwithaimee.com/2016/08/29/viennese-whirls/

    Lemon Curd and Raspberry Cupcakes

    Lemon Curd and Raspberry Cupcakes

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    I’m back with more cupcakes this week, but with spring in the air this time! These lemon curd and raspberry cupcakes are moist, tangy and packed full of flavour.

    A lemon sponge packed with lemon zest, is smothered in lemon curd frosting and garnished with a raspberry all whilst holding a secret raspberry jam filling. Lemon and raspberries are a match made in heaven to me, and are just the perfect flavours for spring.

    Last week Craig was tasked with making a cake for a charity bake sale at work, and he used Edd Kimber’s recipe for a Lemon present cake. It smelt incredible, and not being able to try a slice myself meant I was daydreaming all day about it! Luckily for me, the idea for these cupcakes jumped into my head and I knew my thirst for a lemon sponge would be sated.

    The cupcakes are really easy to make, and due to a cheeky lemon syrup stay super moist! The hidden raspberry jam filling also helps in that department, and cuts right through the sharp lemon curd. There’s something about a hidden filling that adds a little extra excitement to a cupcake, and its so easy to create!

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    The sponge is a really easy mixture to create, and is pretty thick for a cupcake recipe – so don’t be concerned! You’ll want to be careful to only mix it till everything’s combined though, otherwise you’ll end up with a tight sponge – which would be sad for all involved!

    For the lemon syrup, you simply boil caster sugar and lemon juice together until all the sugar has dissolved. This doesn’t take long at all, and really helps to keep the sponge nice and moist!

    The lemon curd frosting is a combination of butter, icing sugar, lemon curd and milk – only one bowl to wash up! I would definitely recommend adding the icing sugar in small increments however, unless you want to be wiping icing sugar off your kitchen walls for the next week.

    So finally on with the important bit; the recipe!

    Lemon Curd and Raspberry Cupcakes

    Yield: 12 Cupcakes

    Ingredients

      Cupcakes
    • 170g unsalted butter, at room temperature
    • 170g caster sugar
    • 1 lemon
    • 3 large eggs
    • 170g plain flour
    • 1.5tsp baking powder
    • 1/8tsp salt
    • 1tbsp milk
      Lemon Syrup
    • 50g caster sugar
    • 50ml lemon juice (about 1.5 large lemons)
      Frosting
    • 100g unsalted butter, at room temperature
    • 200g icing sugar
    • 80g lemon curd
    • 1tbsp milk
      Decoration
    • 70g raspberry jam
    • raspberries to garnish

    Instructions

  • Preheat the oven to Gas 4/160C Fan/180C, and line a cupcake tin with 12 cupcake cases.
  • Put the butter, sugar and lemon zest into a medium bowl and mix with an electric whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition.
  • In a separate bowl, mix together the flour, baking powder and salt. Then add into the wet mixture in three additions, mixing until just combined. Finally, add 1tbsp of milk and mix until combined.
  • Spoon the batter into the cupcake cases, filling about 2/3 of the way full, then bake in the oven for 20 minutes. Test for doneness by pressing lightly on the cupcake, if it springs back its ready! Once baked, place the cupcakes on a cooling rack to completely cool.
  • To make the lemon syrup, put the sugar and lemon juice into a small pan and bring to the boil. Then gently simmer until all the sugar has dissolved. Remove from the heat and set aside to cool.
  • To make the frosting, place the butter in a large bowl and mix with an electric whisk until lightened and smooth. Slowly add the icing sugar, beating until incorporated, and then mix on a high speed until light and fluffy. Add the lemon curd and milk, and beat until combined.
  • To assemble the cupcakes, using a sharp knife cut a shallow cone shape out of each cupcake and fill the holes with jam. Replace the cone shapes onto each cupcake like a hat. Using a pastry brush, dab the lemon syrup over all the cupcakes. Finally, using a piping bag and star nozzle pipe the frosting over the cupcakes and garnish with a raspberry.
  • Notes

    Adapted from Edd Kimber's Lemon Present Cake from Say It With Cake.

    http://bakingwithaimee.com/2016/05/01/lemon-curd-raspberry-cupcakes/

    The Ultimate Victoria Sponge

    The Ultimate Victoria Sponge

    victoria-spongevictoria-spongevictoria-spongevictoria-sponge

    The Victoria Sponge is a very British affair. You imagine a garden party on a summers day; Pimm’s in one hand, cake fork in the other ready to devour a generous slice of this delight! Its one of those classic bakes that everyone has in their repertoire, but is surprisingly tricky to get exactly right.

    For me, this is one of the very few cakes where I favour the all-in-one method. Put simply you chuck all ingredients in the bowl, give it a mix and its in the oven before you’ve finished your tea! The perfect Sunday bake really.

    The filling of a Victoria Sponge is a a highly contested matter. Some people will not deter from the traditional cream and jam – though I’ve been known to put buttercream in myself and its gone down a treat! Up until about this time last year I wouldn’t touch cream, so I’m not adverse to the non-traditional route. However, for this post I decided to stick with tradition to make the Ultimate Victoria Sponge.

    The Victoria Sponge was named after Queen Victoria who used to have a slice with her afternoon tea, and for that I thank her. She was also one of the instigator’s of afternoon tea with all the trimmings, so I think we’d have got on brilliantly!

    On with the recipe, adapted from How to Bake by Paul Hollywood.

    The Ultimate Victoria Sponge

    1 20cm round cake

    Ingredients

      Sponge
    • 230g plain flour
    • 4tsp baking powder
    • pinch of salt
    • 230g caster sugar
    • 230g unsalted butter, softened at room temperature
    • 4 medium eggs
      Filling
    • 300ml double cream
    • 185g raspberry jam
    • Icing sugar, for dusting

    Instructions

  • Firstly, heat your oven to 180C. Line the base of two 20cm cake tins with baking paper and lightly butter the sides.
  • Pour the flour, baking powder, salt, sugar, softened butter and eggs into a bowl and whisk on a low-speed with an electric mixer. Mix until all the ingredients are evenly combined, but be careful not to overmix!
  • Divide the mixture evenly between the two cake tins and bake for 25-30 minutes until golden and slightly shrunk from the sides of the tin. Leave the sponges to cool slightly in the tins for about 5 minutes, then transfer from the tins onto a wire rack to cool.
  • For the filling, whip the double cream until it holds soft peaks. Then lay one of the sponges onto a serving plate and spread with the jam. Then pipe circles of the cream around the edge of the cake, filling in the middle with the remaining cream - be generous with your circles!
  • Finally, place the other layer of sponge on top (upside down so the flattest side is on the top) and dust with icing sugar to serve.
  • Notes

    Adapted from Paul Hollywood's How To Bake

    http://bakingwithaimee.com/2016/01/31/the-ultimate-victoria-sponge/

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