Q: The texture of my teacake came out quite dense, what do you think may have happened?⠀
A: I’m presuming the cake used the creaming method and it sounds as though the butter was still too firm when you creamed it with the sugar. You will be able to beat more air into the mixture if the butter is soft or at room temperature. The more air incorporated the lighter the cake will be. If the butter is too cold and firm it also won’t incorporate with the other ingredients as easily and can cause a cake to have a heavy texture. The butter should be soft enough to make a dent when you press your finger lightly into it before you start creaming it. I find grating chilled or firm butter will bring it to room temperature quickly if you have forgotten to take it from the fridge early enough for it to reach the consistency you need.