Reason 1: Undercooked
Situation Performance: The cake puffed up fine in the oven, but not long after removing it from the oven, the cake instantly deflated like a deflated ball of skin when pressed by hand. When cut open and observed, the internal tissues were very wet and the interior was sticky.
Analysis: These two situations can generally be concluded that the cake is not baked. The maturation of the cake is dependent on the vaporization of water, the formation of small holes in the cake, and then by the flour and so on to fill, so as to support the skeleton of the cake. In an undercooked cake, the water is not completely vaporized and there is a lot of liquid tissue inside. If you stop heating at this point, the internal structure of the skeleton has not yet been formed, so it is easy to be collapsed by the weight of the cake itself, resulting in the situation shown above.
Solution: Extend the baking time or raise the baking temperature so that the cake is fully baked. If the surface is too darkly colored, consider extending the baking time at a lower temperature or covering with tinfoil. In addition, do not remove the cake from the oven before it is fully mature, to determine whether the cake is mature, you can use chopsticks or other long-handled utensils into the oven, press the surface, if pressed down after the obvious rebound, that this time the cake has matured, can be removed from the oven. If you hear a slight "rustle" sound, and the rebound is very slow, that the center is still slightly less than the fire, to continue to bake for a while.
Reason 2: Overcooking
Situation: The color of the cake was darker when it came out of the oven, and a little vibration caused it to sink inward from the side of the waist, resulting in the collapse of the cake as a whole. After cutting the cake and observing the epidermal tissue is thicker and darker in color, but the internal structure is still good.
Analysis: this is a typical baked overcooked performance, through the skin color and thickness can be judged by the cake is overheated, and the reason for the waist collapse is because the internal tissues were baked for a long time at high temperatures, resulting in the internal skeleton structure becomes brittle, like osteoporosis, it is easy to break, especially the cake periphery is severely heated, the skeleton brittle and can not support the body of the cake, so from the side to waist Collapse.
Solution: Shorten the baking time or lower the baking temperature, check the maturity of the cake in time with the above methods, and don't overdo it.
Expanded Information:
< p>The method of making chiffon cake is similar to that of egg whisk sponge cake (the so-called egg whisk refers to the method of mixing egg whites and egg yolks after whisking them separately), i.e., on the basis of making egg whisk sponge cake, adjusting the proportion of the ingredients and adding baking powder and cream of tartar when whisking the yolks and egg whites, respectively.
The chiffon cake is one of the most popular cakes because of its fluffy tissue, high moisture content, light flavor and moist, tender texture. It is important to note here that chiffon cake has an unusually fluffy texture, and if the same weight of whole egg whisked sponge cake batter is baked at the same time as that of a chiffon cake, the chiffon cake may be twice the volume of the former. The texture of chiffon cake is soft? , sweet and tangy. It is an essential leisure food for outings and movie theaters.
Baidu Encyclopedia - Chiffon Cake