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Tottenham cake

Tottenham Cake

A delicious traybake cake made using a simple vanilla batter that is topped with an easy pink glace icing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 15 servings
Calories: 343kcal
Author: Andrea

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.