Tottenham Cake
A delicious classic sponge cake topped with pink water icing and hundreds and thousands.
Ingredients
- 300 g unsalted butter softened
- 300 g caster sugar
- 4 medium eggs
- 1 tsp vanilla bean paste or vanilla extract
- 300 g self raising flour
- 1 tsp baking powder
- 3 tbsp whole milk
- 300 g icing sugar
- 3-4 tbsp warm water
- pink food colouring just a smidge!
- 2 tbsp hundreds and thousands
Instructions
To make the sponge cake
- Preheat the oven to 180ºC/160ºC Fan/Gas4/350ºF. Line a 20cm square baking tin with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla and mix well until combined.
- Sift the flour and baking powder into the mixing bowl and fold the mixture together usuing a spatula or wooden spoon until you can no longer see white streaks of flour.
- Add the milk, stir the mixture until it loosens and all the ingredients are fully combined.
- Transfer the cake batter into the baking tin and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool while you make the icing.
To make the pink icing
- Put the icing sugar into a bowl and pour in 3 tablespoons of warm water and mix thoroughly. Check the consistency is pourable, if it's too thick add another few drops of warm water until you have the correct consistency. It shouldn't be so thin it runs down the sides of the cake.
- Add a dot of pink food colouring to the icing and mix to combine. Check the colour - if it's not pink enough, keep adding dots of food colouring until you're satisfied with the colour.
- Pour the icing on top of the cooled cake and use a palette knife to smooth the icing.
- Sprinkle the hundreds and thousands over the top then put the cake aside until the icing sets.
- When the icing has set, use a sharo knife to cut the Tottenham Cake into squares.
Video
Notes
- You can use a stand mixer, electric handheld whisk or cream the butter and sugar by hand.
- Check the icing isn't too thin otherwise it'll run down the sides of the cake.
- Storage: Tottenham Cake will keep fresh for 4-5 days in an airtight container.