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(Darrell Grainger) wrote in message >...

>
> The recipe called for caster sugar but all I had ws icing sugar. The
> manufacturer added cornstarch to the sugar. Did this have some affect?
>
> Do you think any one of these factors could have contributed to the cake
> being a little dense? Or is it typically a dense cake?
>

Using icing sugar instead of the slightly coarser caster sugar will
not allow the creaming process to entrap eir optimally durinng that
particular step.
That is the primary reason why you had a dense cake.
Sugar granulation is very important in this area.
Roy