Tottenham Cake
This recipe makes Tottenham cake which is a delicious traybake cake made using a simple vanilla batter that is topped with a simple pink glaze icing.
Servings: 20 servings
Calories: 267kcal
Ingredients
For the Cake
- 270g baking spread soft at room temperature
- 260g caster sugar
- 1 teaspoon vanilla extract
- 5 medium eggs room temperature
- 3 tablespoon whole milk room temperature
- 275g self-raising flour
For the Icing
- 315g icing sugar
- 4 tablespoon milk or water
- 2 - 4 drops pink food colouring optional
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/200oC fan 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 32 - 35 minutes. Insert a wooden skewer into the middle of 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.