I'm trying to alter a recipe for a rum raisin cake to make it rise more. I think there could be several reasons for why my cake is flat right now, and I was hoping to get some advice on whether any of these could be the culprit and what fixes there are...
1. The recipe calls for folding egg whites into the batter, but I'm terrible at this, so I used lightly beaten egg instead (substituting egg seems to have made my cake rise a little bit more than when I attempted to fold egg whites in). Would correctly beaten and folded egg whites cause more rise?
2. The recipe calls for 2 cups of ground walnuts and 1 cup of flour. Could the amount of walnuts be weighing down the cake? Would I be able to solve this by reducing the amount of walnuts and replacing it with flour?
3. I don't think the baking powder is the reason. I just bought the baking powder from the store yesterday, and other cakes have risen okay.
Just to give some further context on ingredient proportions, I am using 2/3 cup of sugar, 1 egg, a stick of butter, and 2 tablespoons each of molasses and rum.
Thanks very much for your help!