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