Tottenham cake. Since returning back to London from the holidays in Colorado and Connecticut This cake was invented by Quakers who lived in Tottenham, in north London. Tottenham Cake is a local well-known delicacy, sold country-wide. It is a tray-baked sponge cake The origins of Tottenham Cake and how it was made was showcased on 'The Great British Bake Off'.

Tottenham Cake - a Classic British Traybake - Supergolden Bakes. Tottenham Cake is a classic British traybake. A delicious sponge cake topped with bright pink icing that's incredibly simple to make. You can have Tottenham cake using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tottenham cake

Prepare 170 g of Margarine or butter.
Prepare 170 g of caster sugar.
You need 3 of eggs.
It's 1 teaspoon of baking powder.
Prepare 225 g of plain flour.
It's 1 teaspoon of vanilla essence.
It's of Milk.
You need 100 g of icing sugar.
You need of Pink food colouring.
Prepare of Desiccated coconut/ chocolate stars optional.
You need 2 teaspoon of icing sugar.
Prepare of Warm water.

Tottenham cake is covered in pink icing - it is very cheap and. Tottenham cake («Tottenham-kake») er en britisk kake, med opprinnelse i Tottenham-distriktet i Nord-London. From Wikimedia Commons, the free media repository. Tottenham cake (it); Tottenham cake (fr); Tottenham cake (sv); Tottenham cake (nn); Tottenham cake (nb).

Tottenham cake instructions

Grease and line a 22cm by 30cm baking tin (9x12 inches). Preheat the oven to 150 Celsius.
Cream margarine and caster sugar together.
Mix flour and baking powder together and add to mixture gradually with eggs. Add each egg one at a time with a third of the flour to mix in evenly to the creamed mixture..
Add vanilla essence and milk to mixture until it is a consistency that it drops easily from a spoon..
Transfer mixture to the baking tray and cover the top with foil to get an even bake. Bake for 50 minutes..
Use a cake tester or knife to ensure cake is cooked, tester when inserted in cake should be clear of mixture. Allow cake to thoroughly cool down after baking..
Once cooked make a watery sugar syrup using a teaspoon or two of icing sugar and warm water. Drizzle over cake..
In a bowl sieve the 100g icing sugar and then add food colouring. I used food gel and a little water for mine as gel not liquid enough. Mix together gradually to get a consistency that runs of the spoon but not to wet that it slides of the cake. Be quick to spread the icing quickly on the cake before it sets..
Trim cakes edges for neatness, decorate if desired and slice into rectangular blocks. Approx 16 slices depending on what portion size you require. I tried to use icing sugar to lighten up my vivid pink, which did not work so I opted for white chocolate stars!.

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