I've made Butter Cake successfully 3 times in the past. This time I made it with disastrous results. The cake didn't rise and it was tough and dry.
There are 4 possible causes all of which has never occurred before in my previous successful tries. Can any of you share your thoughts on what could have caused the problem?
Possible culprits:
1. I used Splenda instead of regular white sugar. I found that it took a much longer time to beat the Splenda and 12 egg yolks together to make soft peaks. It also took much longer to beat the Splenda and 5 egg whites until stiff.
2. Since I don't have a standing mixer (KA is still a dream) and was just using a hand-held mixer, I got tired and instead of taking 15 minutes to beat the egg yolks as recipe said, I only did 10 min.
3. I did beat the Splenda and egg whites until stiff. Maybe too stiff.
4. Could it be because my new oven is electric? I made Butter Cake successfully 3 times before on a gas oven.
Please help as I want to give this another try, but only after I have debugged the process!
Thanks!!!
There are 4 possible causes all of which has never occurred before in my previous successful tries. Can any of you share your thoughts on what could have caused the problem?
Possible culprits:
1. I used Splenda instead of regular white sugar. I found that it took a much longer time to beat the Splenda and 12 egg yolks together to make soft peaks. It also took much longer to beat the Splenda and 5 egg whites until stiff.
2. Since I don't have a standing mixer (KA is still a dream) and was just using a hand-held mixer, I got tired and instead of taking 15 minutes to beat the egg yolks as recipe said, I only did 10 min.
3. I did beat the Splenda and egg whites until stiff. Maybe too stiff.
4. Could it be because my new oven is electric? I made Butter Cake successfully 3 times before on a gas oven.
Please help as I want to give this another try, but only after I have debugged the process!
Thanks!!!