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Whirl Unsalted Whirl
  • Course Types: Dessert
Dietary Type / Allergen Information
Dairy Free lrg
Suitable for Dairy Free
Nut Free lrg
Nut Free
Vegetarian lrg
Suitable for Vegetarians
Soy free lrg
Soya Free
Victoria sponge cake


  • 100g Caster Sugar
  • 75g Unsalted Whirl
  • 100g Self Raising Flour
  • 2 Medium Eggs
  • 25ml Water
  • 2-3 drops Vanilla Extract
  • Strawberry or raspberry jam
  • Whirl Sweetened Whipping Cream Alternative

Products Used: Unsalted Whirl

Unsalted whirl


  1. Preheat the oven to 200C

  2. Beat together the caster sugar and Unsalted Whirl until the sugar has dissolved and the mix as turned pale

  3. Add 1 egg and a table spoon of sieved flour

  4. Mix gently until just combined

  5. Repeat with the second egg

  6. Add the rest of the flour, vanilla extract and water

  7. Mix until just combined

  8. Divide into bun cases or place into a greased and lined 18cm cake tin

  9. Bake in the oven until the top is golden brown. Check that the cake is cooked all the way through by inserting a metal skewer (if it comes out clean it is ready)

  10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Top with the second cake, top-side up. Sprinkle over the caster sugar.

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