Baking with Anaïs aka Nana Bean


So this week, I spent some time with my little niece and what better way than to bake a cake? In celebration of her moving into year one, we made this cake extra special, with FOUR layers! My mini helper was more than willing and excited!


Here is my mini helper and Roo, of course, preparing to ‘Mhisk’ (her words) the ingredients for the cake. One of her favourite things to do…other than lick all the spoons she possibly can. So to keep things simple, we made 4 regular Victoria sponges and layered cream with fresh berries.

Our Berry-tastic Four layered Cake


400g of self raising flour

400g unsalted butter

8 eggs (2 per layer)

300g of caster sugar

A punnet of blueberries

A punnet of raspberries

A punnet of Strawberries

300ml of double cream

A small tub of clotted cream

A jar of strawberry jam



  1. First pre-heat the oven to 180ºC.
  2. In a large bowl start my creaming the sugar and butter until pale and fluffy.
  3. Slowly incorporate the eggs and keep ‘mhisking’IMG_20140902_164807
  4. ‘Mhisk’ until the eggs have been combined. Then sieve the flour into the mixture and fold in. Incorporate all the flour until you are left with a smooth batter.
  5. Grease with butter each of the cake tins.
  6. Divide the batter evenly between the cake tins.
  7. Place the cake batter into the oven and bake for 25 minutes.
  8. While the cake is baking, prepare the berries. Wash the blueberries, raspberries and strawberries.
  9. In preparation for decoration, cut the heads/ green tops off the strawberries. I got my mini helper to cut them, lets say it was interesting and some strawberries didn’t make it…many went into her belly or mine!IMG_20140902_173627
  10. Once the cakes are cooked and are golden check they spring back when pressed. If they do, this means they are ready to turn onto a cooling rack.
  11. In the meantime, in a clean large bowl whip the double cream until firm and set aside for later.
  12. Once the sponge has completely cooled, begin to construct the layers!! For the bottom layer, spread evenly 3 spoonfuls of strawberry jam. IMG_20140902_174925
  13. On top of this spread a thin some of double cream and scatter a few of the berries. Place another sponge on top and spread another layer of jam.
  14. Place the third sponge on top and spread the remaining double cream over as evenly as possible.
  15. For the top layer of the cake, spread the clotted cream evenly and decorate with the berries.
  16. Slice, serve and eat!!image-ec4a1fd7e3000b96b70dcc504bd829d4d17b77313dbfd8cff287cfe7d4417dbe-V




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