Kitchenaid Sponge

Kitchenaid Sponge

Why did my butter/sponge cake always come out tough and solid like rock?

I've baked over a hundred cakes over the year with different cookbooks, but everytime it flopped. But still I tried, I thought I would finally figured out what went wrong. I am soo frustrated I have had it. I have an ordinary hand beater, is that the reason for not getting a soft airy sponge cake cuz i understand you need a baloon whisk for beating the egg whites. But what about butter cake? They also turned out tooo firm even though it called for quite an amount of butter content. Should I invest in a KitchenAid mixer?

A Kitchen Aid mixer is quite an investment for someone who's baked over a hundred cakes and have them all flop. I don't think that's your problem. Are you beating the butter and sugar together until it's nice and fluffy? Are you using real butter? Unsalted? And when you add the eggs, do you add them one at a time, beating after each one? Do you alternate the flour/dry ingredients with the wet ingredients? You can beat batter too long..stop when the ingredients are mixed together and move on to the next ingredient. I've baked hundreds of cakes over the years too and haven't had the problem you have. Egg whites don't need special whisks, I've used my KitchenAid, my whisk, and a beater and they've all turned out fine. The trick is to fold the egg whites in gently, don't stir them, don't beat them, just fold them. Hopefully that will help. Good luck.

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KitchenAid classic food mixer