A delicious traybake cake made using a simple vanilla batter that is topped with an easy pink glace icing. Tottenham cake is ideal for birthdays and also perfect to go with an afternoon cup of tea or coffee.
What is Tottenham Cake?
Tottenham cake is a light sponge cake topped with a pink icing that is then cut into squares. As the name states Tottenham cake originated in Tottenham which is a place located in North London. The cake was created by a local baker called ‘Quaker Henry Chalkley’ sometime between the late 1800s and early 1900s. In some old traditional recipes, desiccated coconut was sprinkled on top but nowadays many recipes don’t use it. This cake is definitely a British classic and is still sold in bakeries around London.
This recipe produces a soft, fluffy traybake cake which the kids will absolutely love. It is quick and very easy to prepare so you so it won’t take too much time to have this easy delicious cake ready.
Ingredients for Tottenham Cake
- Baking spread – I use stork margarine.
- Sugar – I use caster sugar.
- Vanilla extract – use good quality vanilla extract and not essence.
- Eggs – I use medium free range eggs.
- Milk – I use whole milk.
- Flour - I use self-raising flour which contains baking powder.
- Icing sugar – also known as powdered sugar.
- Milk – you can also use water for the icing.
- Food colouring – this is optional.
How to Make Tottenham Cake
1. Preheat the oven to gas mark 4/350oF/180oC and line a 9 x 13-inch rectangle baking tin with parchment paper then set aside.
2. Cream together the baking spread and sugar until light and fluffy then add in the vanilla extract. Add in the eggs one at a time while mixing between each egg. Pour in the milk and combine then gradually mix in the flour.
3. Pour the batter into the baking tin and bake for 30 minutes. Insert a skewer into the cake to check it is baked throughout. Place the baking tin on a cooking rack until the cake cools. Once the cake cools, make the icing.
4. To a bowl, add the icing sugar and milk then mix until you have a smooth consistency. Add the food colouring and mix until well combined. Spread the icing on top of the cake and allow the icing to set before cutting into squares. I place the cake in the fridge to allow the icing to set quicker.
Recipe Tips
- This recipe can also be made into a sprinkle school cake by not adding colour to the icing and adding coloured sprinkles on top.
Nutrition
Nutrition based on 1 serving - Calories: 343kcal | Fat: 13.0g | Saturates: 4.6g | Carbs: 53.0g | Sugar: 42.0g | Fibre: 0.5g | Protein: 3.8g | Salt: 0.4g.
Storage
You can store this cake at room temperature in an airtight container for around 2 days. After this time, store any leftover cake in the fridge for a further 2 days.
If the weather is hot and humid then store in the fridge on day 1. Ensure you bring the cake to room temperature before serving from the fridge.
You can also cut the cake into squares then wrap the squares in clingfilm and store in the freezer for up to 2 months. The icing on this cake freezes well.
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Tottenham Cake
Ingredients
For the Cake
- 240g baking spread
- 240g caster sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 90ml milk
- 240g self-raising flour
For the Icing
- 375g icing sugar
- 6 tablespoon milk or water
- 2 drops pink food colouring optional
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a 9 x 13-inch rectangle baking tin with parchment paper then set aside.
- Cream together the baking spread and sugar until light and fluffy then add in the vanilla extract. Add in the eggs one at a time while mixing between each egg. Pour in the milk and combine then gradually mix in the flour.
- Pour the batter into the baking tin and bake for 30 minutes. Insert a skewer into the cake to check it is baked throughout. Place the baking tin on a cooking rack until the cake cools. Once the cake cools, make the icing.
- To a bowl, add the icing sugar and milk then mix until you have a smooth consistency. Add the food colouring and mix until well combined. Spread the icing on top of the cake and allow the icing to set before cutting into squares. I place the cake in the fridge to allow the icing to set quicker.
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