There is also the possibility that the cake was not steamed. If the cake is not steamed, everything will be fine in the baking, but not long after it comes out of the oven, it will be like a deflated ball, collapsing instantly. And the inside of the cake will be sticky. The solution to a collapsed cake: lower the baking temperature, extend the baking time, and cover the surface with tinfoil. When you are not sure whether the cake is finished cooking, can not come out of the oven, you can press the surface to judge the raw and cooked, if the immediate rebound, it means cooked, if the rebound is very slow, it means not cooked, still need to continue baking.

The protein is not beaten in place may also cause the cake to collapse, and the egg white must be put into the waterless basin to beat, beat until lifting the electric mixer is a small sharp corner of the state, so that the egg white is whipped. The egg white and batter mixing technique is not correct, first of all, part of the egg white and batter mixing, mixing time to cut mixing instead of mixing, so it will be foamy, naturally baked cake can not hold up. Baked cake will collapse in the middle of the waist, then remember to bake when you take out to gently shake down the heat, and then inverted and cooled, this phenomenon can be solved.