Go Back
Slices of Tottenham cake on a serving plate
cookingwithmykids

Tottenham cake

Tottenham cake is a delicious vanilla sponge traybake topped with a raspberry flavoured pink icing. It's a fun, colourful bake kids will love making and eating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 15
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 328
Ingredients Equipment Method Notes

Ingredients
  

For the sponge:
  • 250 g (1 & ⅛ cups) baking margarine / unsalted butter, softened
  • 250 g (1 ¼ cups) caster sugar
  • 4 large egg
  • 250 g (2 cups) self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk
For the decoration:
  • 150 g (1 ¼ cups) raspberries / blueberries
  • 300 g (2 cups) (approx) icing sugar
  • A few drops of water
  • A few drops of pink food colouring
  • Sprinkles/Hundreds and thousands or dessicated coconut optional

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Baking tin
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and grease and line a 9x12 inch (30 x 22cm) deep sided baking tin with baking or parchment paper.
Cream the butter and sugar together
  1. Measure out the butter/margarine and sugar and add them to a large mixing bowl or free-standing mixer.
    Cream them together with the k-paddle of your mixer or a hand held mixer until they are light and fluffy.
Add the eggs
  1. Crack the eggs, one at a time, into a small bowl and add them to your mixing bowl, beating them well in before adding the next one.
Add the flour and baking powder
  1. Measure out the flour and add that to your mixing bowl. Gently fold it in until it is well incorporated and no lumps of flour are hiding at the bottom of your bowl.
Add the vanilla and milk
  1. Finally, add the vanilla extract and milk.
    Give it one final mix so everything is well incorporated.
Bake the Tottenham cake
  1. Spoon or pour the cake batter into your prepared baking tin. Spread it out and level the top with a spatula or small palette knife.
  2. Bake the cake in the oven for 35-45 minutes. It's ready with it's risen and turned a nice golden brown colour. If you want to double check, you can insert a cocktail stick, skewer or sharp knife into the middle and it should come out clean.
    When it's ready, remove it from the oven and leave it to cool in the tin.
Decorate the Tottenham cake
  1. Add the raspberries/blueberries to small pan with a splash of water and heat them gently for 5 minutes. Once they've softened, mash them with a fork and then run them through a sieve, collecting the fruit juice in a small bowl.
    Measure out the icing sugar and add it to your raspberry/blueberry juice. Mix it together until the icing is nice and smooth.
    If you like add a drop or two of pink food colouring and mix it in.
    If it's too thick, add a spoon or two of water. You want the icing to be runny enough that you can spread it on the cake but not so runny that it will run straight off the edges.
  2. Remove the cake from the tin and set it on a serving plate.
  3. Spread the icing over the top of the traybake and add the sprinkles/ dessicated coconut before it dries and sets.
  4. Leave the icing to set, then cut into squares, serve and enjoy.

Notes

We find the easiest way of lining a baking tin is to cut a strip of baking paper the width of the tin, and then doing the same in the other direction. If you leave a bit overhanging the edge you'll find it easier to remove the cake from the tin later.
 
If you're using butter it needs to be soft so that it can mix in well with your sugar. If it's not soft cut it into a few pieces and pop it in your microwave for 10 seconds or so (not long enough to melt it). If you're using a baking spread, you can add that straight into your mixing bowl.