cake came out lighter than usual, why?

[CleverCatty]

Question - I'm just curious.

Made a cake I make quite a lot - Chocolate and Banana Loaf cake - the butter seemed to be taking ages to go soft and I was in a slight hurry so I'd creamed lightly the (still hard!) butter and caster sugar and then thought sod that - and chucked the eggs into the butter/sugar mix and beat it with the mixer on fast - then went on with the recipe as usual.

The cake came out really light in texture though and usually its a bit hard - but just as tasty - was it the mixing on fast made it nice and light or something else?

you don't say at what point you added in the banana, but you have the be very careful not to overmix banana as it can make cakes very dense - could that be it?

Sounds like you essentially did the all in one method which is recommened by Mary Berry.
www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317

@SummaLuvin

you don't say at what point you added in the banana, but you have the be very careful not to overmix banana as it can make cakes very dense - could that be it?

ooh yes, hadn't thought of that - banana goes right in at the end but is blended in rather than mixed hard/thoroughly (if that makes sense)

[quote Nookable]Sounds like you essentially did the all in one method which is recommened by Mary Berry.
www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317[/quote]
that's what I was thinking - haven't done the all in one method for years if at all!

Sometimes if the butter is still hard, it stays in little lumps and doesnt' cook through the mixture...that's why your cake would be hard. Was there extra butter in the bottom of the tin after taking it from the oven? It's always worth softening the butter up enough to stop this happening.

I always use the all in one method after trying it as my cakes are always much lighter so could be that.

@Bemystarlord

I always use the all in one method after trying it as my cakes are always much lighter so could be that.

sounds like this is the key! thanks!