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 achieve that.
Ingredients of Tottenham cake
- Prepare 170 g of Margarine or butter.
- It's 170 g of caster sugar.
- You need 3 of eggs.
- It's 1 teaspoon of baking powder.
- It's 225 g of plain flour.
- It's 1 teaspoon of vanilla essence.
- Prepare of Milk.
- You need 100 g of icing sugar.
- You need of Pink food colouring.
- It's 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 step by step
- 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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