Cake Baking Question

[catsrcool]

I made this:
http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317
It turned out quite dense and not at all "light".
I followed the recipe to the letter.
You are advised not to over beat the mixture so I used the paddle attachment in my Kenwood Chef Major and stopped as soon as it was a mixed.
The mixture also curdled.
Any suggestion what might have gone wrong please?
Should I have used the balloon whisk attachment to get more air in the mixture?
How long should I beat it for?

[Islay]

I would have said that by using a paddle you did not get enough air into it, it does say that you can use an electric hand whisk so next time use the balloon whisk or your normal attachment. Curdling is down to the eggs being added to quickly to the fat mixture try and add slowly and add flour at the same time or quickly afterwards.

[EcclesCake]

The curdling could also be due to the ingredients not all being the same temperature.

Agree that the density could be a result of using the paddle rather than the whisk attachment.

[catsrcool]

Thanks for the replies I am going to try again.
I will let you know how it turns out.
On a different tack can you freeze cakes?
If so with or without icing or a jam filling.
I have had good results making batches of chocolate @ banana muffins using Mary Berry's recipe and freezing them.
But of course they don't have icing/filling.

[EcclesCake]

Freeze the plain cake ad fill when defrosted.

Wrap well and don't freeze for too long.