Have you ever seen an ordinary ordinary vanilla sponge cake look more extraordinary? Try out Mary Berry’s Tottenham Cake twist with white icing and lots of colourful sprinkles also called the Old School Cake Recipe.
Prep: 10 mins Total: 45 mins Yields: 20
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Tottenham Cake Mary Berry Recipe
What is Mary Berry’s Tottenham Cake?
The Tottenham Cake is a basic vanilla sponge cake recipe with pink water icing. However, the Confetti Traybake recipe featured in Mary Berry’s book we refer to as Tottenham Cake is actually called an Old School Cake with icing and sprinkles. In fact, they’re very similar with one having pink icing and coconut on top and the other having white icing and sprinkles on top.
This nostalgic school dinner cake was sold for a penny-a-piece and can be enjoyed also with jam in the middle, but mostly it tastes great as is!
Ingredients
- 8 oz butter, cold from the fridge
- 8 oz caster sugar
- 10 oz self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
How to make Mary Berry Tottenham Cake
- Preheat the oven to 180°C or 160°C with fan.
- Grease a tray of roughly 12 x 9 inches and line with baking paper
- Mix the dried ingredients. Sieve the flour and baking powder, then mix with the caster sugar.
- Add the wet ingredients: the butter cut into pieces, eggs, milk and vanilla extract
- Beat with an electric mixer until light and fluffy.
- Bake for 30-35 minutes or until the cake springs back when pressed in the centre.
- Allow to cool in the traybake tin.
To decorate
- Mix the icing sugar with the water adding pink colouring for the actual Tottenham cake finish.
- Spread the smooth paste over the cake.
- Sprinkle with 100s and 1000s or coconut.
- Cut into 20 pieces and serve.
Tottenham Cake Mary Berry
Have you ever seen an ordinary ordinary vanilla sponge cake look more extraordinary? Try out Mary Berry's Tottenham Cake twist with white icing and lots of colourful sprinkles also called the Old School recipe.
Ingredients
- 8 oz butter cold from fridge
- 8 oz caster sugar
- 10 oz self raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
To finish
- 10 ½ oz icing sugar
- 3 tbsp boiling water
- 2 tbsp hundreds and thousands or coconut
- pink coloring
Instructions
- Preheat the oven to 180°C or 160°C with fan.
- Grease a trayback of roughly 12 x 9 inches and line with baking paper
- Mix the dried ingredients. Sieve the flour and baking powder, then mix with the caster sugar.
- Add the wet ingredients: the butter cut into pieces, eggs, milk and vanilla extract
- Beat with an electric mixer until light and fluffy.
- Bake for 30-35 minutes or until the cake springs back when pressed in the centre.
- Allow to cool in the traybake tin.
To finish
- Mix the icing sugar with the water adding pink coloring for the actual Tottenham cake finish
- Spread the smooth paste over the cake.
- Sprinkle with 100s and 1000s or coconut
- Cut into 20 pieces and serve.
