Tottenham Cake
Bake up a timeless British classic with this Tottenham cake recipe! This lovely single-layer traybake has been a teatime staple for over 100 years. Our easy recipe produces a feather-light, moist vanilla sponge topped with a gloriously cheerful pink icing made from either blueberries or raspberries.
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Servings: 24 servings
Calories: 251kcal
Equipment
- 1 circa 33cm x 23cm sheet pan
Ingredients
For the cake
- 4 large eggs - at room temperature, circa 62g per egg in its shell.
- 250 millilitre (1 US cup + 1 tbsp) milk - whole or semi-skimmed. Boiled, then cooled down to lukewarm.
- 360 grams (12½ oz) granulated sugar
- 2 teaspoons vanilla extract
- 100 millilitre (0.4 US cup) oil - neutral oil like vegetable or sunflower oil
- 360 grams (12½ oz) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- zest from one lemon (optional)
For the icing
- 150 grams blueberries - or raspberries
- 30 millilitre lemon juice - or water
- 500 grams icing sugar
- pink food colouring (optional) - only use this if you want a stronger colour pink to what the berries provide
- desiccated coconut for sprinkling (optional)
Instructions
Prepping
- If the eggs are fridge-cold, remove them from the fridge approximately 30 minutes before you start to bake. Alternatively, place the eggs in a bowl of warm water for 5 minutes to bring them to room temperature more quickly.4 large eggs
- Heat the milk in the microwave or a small saucepan until it starts to simmer. Allow it to cool to a lukewarm temperature that you can insert a clean finger into without burning.250 millilitre (1 US cup + 1 tbsp) milk
- Line the baking tin with baking paper (see 'Equipment' above for the baking tin size).
- If you are adding lemon zest to the cake batter, zest the lemon now.zest from one lemon (optional)
Making the cake
- Preheat the oven to 170℃/338℉/gas mark 3.
- Add the granulated sugar, room-temperature eggs and vanilla extract to a large mixing bowl.360 grams (12½ oz) granulated sugar, 2 teaspoons vanilla extract
- Using an electric hand mixer or stand mixer, beat the sugar, eggs and vanilla extract together until the mixture is thick, fluffy and very pale in colour. You should notice trails in the mixture left by the beaters. This will take a minimum of 5 minutes of beating.
- In a separate bowl or jug, combine the oil and lukewarm milk. Whisk together with a fork until reasonably well blended.100 millilitre (0.4 US cup) oil
- Sift together the flour, baking powder and salt in a bowl.360 grams (12½ oz) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Add half of the sifted flour mixture to the eggs and sugar mixture and beat on a very low speed using an electric hand mixer or a stand mixer. Stop as soon as the dry ingredients have been incorporated.
- Next, add half of the milk and oil mixture and beat again at a low speed. Stop as soon as the liquids have been incorporated.
- Repeat these steps one more time for the remaining flour and liquid ingredients. Beat on low speed after each addition and be careful not to overbeat.
- If you're including lemon zest, add it at this point and beat it in briefly.
- Pour the cake batter into the prepared tin and tap it gently on the counter a few times to remove any air bubbles.
- Bake on the middle oven shelf for 35-40 minutes until the top of the golden brown cake springs back when touched and a tester inserted in the centre comes out clean. Test doneness at 35 minutes. If your oven runs hot, test earlier at 30 minutes or use a lower oven temperature to begin with.
- Let the baked cake cool in the tin for at least 20 minutes before flipping it upside down onto a cooling rack.
- Carefully peel off the parchment paper, paying extra attention to the corners where the cake might have baked into the folds of the paper. Set the cake aside to cool fully while we make the icing.Note: We will frost the cake on the bottom side, which is why we turned it upside down. This ensures a smoother and flatter surface for icing.
Making the pink icing
- Place the berries in a small bowl and pour the lemon juice or water over the top. Give it a quick stir.150 grams blueberries, 30 millilitre lemon juice
- Microwave the berries for 1 minute, stirring halfway through. If the berries are still quite firm, microwave for 15 seconds more.
- Use a fork to mash and squash the berries to release their juice.
- Strain the berries through a sieve, reserving the juice and discarding the pulp.
- Add the icing sugar to a large bowl. It's not necessary to sift it if your icing sugar is fresh and fluffy, but if it's lumpy, definitely sift it.500 grams icing sugar
- Start by adding about 3 tablespoons of the berry juice (or water) to the icing sugar and mix it through with a fork.
- Add more liquid slowly until the icing reaches the thickness you prefer. It needs to be a thick but spreadable icing. Around six tablespoons of liquid usually does the trick.
- Check if the cake has fully cooled down, then scoop the icing onto the surface of the cake.
- Use an offset spatula or the back of a spoon to spread the icing evenly across the top of the cooled cake, making sure to reach the corners and sides. If the icing is a bit runny, apply it slightly inward, as it tends to spread on its own.
- You can now sprinkle some desiccated coconut or sprinkles over the top of the cake if you wish, or leave it plain.desiccated coconut for sprinkling (optional)
Notes
Use a scale and measuring spoons
Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!Bring eggs to room temperature
Remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room temperature eggs contribute to creating tender and evenly rising cakes. You can achieve this by removing the eggs from the fridge about 30 minutes beforehand or placing them in warm water for 5 minutes.Beat the eggs and sugar thoroughly
Don't rush this step! Taking 5 minutes, or more, to beat the eggs and sugar makes them light and fluffy. Using an electric mixer helps incorporate tonnes of air for the ultimate lift. Well-beaten eggs = tender crumb.Gently-gently does it
Overmixing can deflate the batter, so handle it with care to preserve those essential air bubbles for a soft texture. Stop as soon as no specks of flour are visible.Know your oven
Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly. Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness. When uncertain, it's always safer to bake lower and slower, within reason.Fixing thin icing
Don't fret if your icing turns out too thin. Simply blend in additional icing sugar gradually until it's just right. Remember, adding liquids in small amounts helps prevent your icing from becoming overly runny.Add toppings to wet icing
For the perfect finishing touch, sprinkle coconut, sprinkles or other toppings onto the icing immediately after spreading it, while it's still moist. This ensures they stick beautifully in place, otherwise they will just roll off.Allow the icing to set before cutting the cake
Exercise patience and give the icing time to firm up before you start slicing your cake. This helps maintain clean, well-defined squares instead of having them smudge together. When you're ready to cut, use a long, sharp knife for precise, neat slices. On the flip side, when it comes to Tottenham cake, it's not all about achieving perfection in its appearance. It's about embracing its down-to-earth and unpretentious charm. So, don't stress too much about how your cake looks, focus on enjoying the delightful simplicity it brings!
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 251kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 120mg | Potassium: 51mg | Fiber: 1g | Sugar: 37g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
