Sometimes my cakes end up sponge like, full of small holes and a tough texture.

Thanks for any help.

Grrma

Could be not enough mixing, stinting on good ingredients like eggs, using cake and pastry flour instead of all purpose. Your oven may be the culprit, and of course, what type of cakes do you like to make?

That sounds like you didn't mix it for long enough. I would always sift flour as it allows air through and will make the cakes lighter. Eggs should always be whisked prior to being mixed into your main mix. And if the mix is too tough then I would ask did you put a little too much sugar in it... That can make things tough too...

To me, it sounds like you are over cooking them ion one side...

After mixing the mixture, try putting it in the blender for a little bit, and make sure that there are no lumps of butter.

after mixing the mixture, try puting it in the blender for a little bit, and make sure that there are no lumps of butter.

Butter is usually creamed in with the sugar, therefore no lumps.

after mixing the mixture, try puting it in the blender for a little bit, and make sure that there are no lumps of butter.

Would you post your source for this? It's my understanding that putting it in a blender will make it tough from too much beating, over beating.

This was an advice from my Grandmother that after beating and mixing well the cake mixture and after pouring it into the pan shake your cake pan carefully two or three times before putting it into oven because this will make the air bubbles disappear and you will have a smooth and slick cake.

This was an advice from my Grandmother that after beating and mixing well the cake mixture and after pouring it into the pan shake your cake pan carefully two or three times before putting it into oven because this will make the air bubbles disappear and you will have a smooth and slick cake.

Yes good advice and it also settles the cake to rise evenly

Flour mixed with yeast, the yeast will break down flour starch and produce carbon dioxide. When the dough is heated, the carbon dioxide will expand out to the formation of pores in the dough.

We are not talking about yeast and flour. We are talking about cakes which use baking powder.

You use yeast when you bake a cake?