More cooking with Max. We made an Edmonds Butter cake, omitted a little of the milk and mixed in some homemade raspberry sauce. There is no 'after' photo. It got eaten up too quickly.
Edmonds Butter Cake
150g softened butter
1tsp vanilla essence
3/4 cups sugar
1 1/2 cups plain flour
3 tsp baking powder
3/4 cup milk (aprox)
Cream the butter, sugar and vanilla together with a metal whisk until fluffy, and add the eggs one at a time, beating well in between. When the mixture is fluffy and light, sift in the flour and baking powder, and mix with a wooden spoon, adding 1/4 cup of milk at a time until you have a nice semi-runny consistency.
Line the bottom of a tin with a circle of baking paper and grease the sides with butter. Pour in the batter, trying to spread it towards the sides so there is a little dip in the middle of the tin. This is to avoid the cake rising more in the middle.
Bake the cake at 180 degrees for about 40-50 minutes or until a skewer insterted in the middle comes up clean or the cake springs back lightly when you touch it.