[momoreg]

Dagger, look for Softasilk, in a red and pink 2 lb. box. That's cake flour.

[cakerookie]

A word on Splenda. Its a high potency non nutritive sweetner it works great in coffee but I don't think I would use it in a cake recipe. I will avoid the chemistry lesson here. Just my two cents. What do you think Pan?

[Erik]

I made some cookies with Splenda for my diabetic grandmother and I think I may know what your problem was.

I noticed when I was creaming the butter that it never really went anywhere. The problem is, instead of sugar that stays granular for a while, the splenda dissolved almost immediately. In a recipe that is mixed like that (creaming sugar and butter) the little sugar granules catch air as it is mixing, incorporating them into the batter. Those little air pockets expand when you put the item into the oven due to gas produced by your baking powder, steam from the water in the butter being released, and the fact that hot air is bigger than cold. Eventually, the protiens in the eggs and flour set up enough to hold this inflated state, giving you your nice spongy cake texture.
No air incoporated, no rising.

[shaloop]

Sounds like a hot milk sponge cake recipe I've used before, doubled. If I remember correctly, the eggs and sugar are supposed to be beaten till the ribbon stage, before adding the flour, then the warmed milk and butter. The splenda may not work right with the eggs to get to this stage. Does it reach a thick ribbon? Although adding the milk/butter deflates the batter and makes it quite thin, somehow this cake works. (There's also leavening in it, but it's usually pretty light and fluffy.) I'd try maybe beating the egg mixture longer and then just folding the other ingredients in.