Greetings fellow bakers,

I just tried making a Victoria Sandwich cake over the weekend. I've been
told this is also called a pound cake (pound of sugar, pound of butter,
pound of flour). The cake is fairly simple. I used:

- 196g of unsalted butter
- 196g of self-raising flour
- 196g of icing sugar (recipe called for caster sugar)
- 3 eggs (188g total weight)
- a little warm water

They turned out a little dry and dense. Still edible but not the greatest
cake I've ever made.

Things to note:

You mix the butter and sugar together first then slowly add the eggs. If
the mixture curdles while adding the eggs, add a tablespoon of the flour.
I had to do this. Why did they curdle? Should I have been mixing faster at
a higher speed and adding the eggs faster?

Also, you are to folder in the flour then add warm water nutil you get a
drop consistency. I think I might have over folded the mixture.

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?

Any tips you could provide would be appreciated.

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