Because the oven temperature is too high and the cake is relatively large, the coking reaction on the cake surface is faster than the heat transfer inside the cake during baking.

The temperature should be reduced to about 140 degrees, and the time should be extended to about 40 minutes. In addition, the cake in the oven should be observed outside the oven before it is baked. The mature Qifeng cake has a golden surface and a slightly convex top. Whether there are cracks or not is actually uncertain. If the appearance is in place, you can turn on the stove and insert it from the top of the cake with a slender tool, such as a slender stick or a slender fruit knife, and there is no paste on it after it is pulled out. It has matured.

Qifeng cake belongs to sponge cake type, with light texture, and vegetable oil, eggs, sugar, flour and baking powder as basic raw materials. Because vegetable oil does not foam as easily as butter (traditional cakes are made of butter), egg whites should be foamed to provide enough air to support the size of the cake. I have baked Qifeng cake several times, and I have encountered it on the surface from the beginning when it was wet to the time when it was burnt. Generally speaking, Qifeng cake requires a lot of calories. Even the same oven has to bear different temperatures in different locations. The four corners are the least heated and the middle is the most heated. The closer to the heating pipe, the higher the temperature.

If your Qifeng cake is not cracked, but one place is burnt, it is because your cake is too close to the heating tube and the heating is uneven. If the whole surface is burnt, it's because you baked it for too long. Finally, it is suggested that when baking, the oven must be preheated and then baked in the oven. In addition, the temperature should not be too high. Different oven locations have different temperatures, so I can't give you a fixed value. I usually paint in a 6-inch oven at 130 for half an hour, then paint at 140 for 25 minutes, and finally paint at 150 for 5 minutes.

It is also possible that there is something wrong with your formula. It may be that there are too many liquid things in the formula, and the things on the Internet are not necessarily accurate. It is best to be afraid of pasting formulas. Second, the baking temperature is too high, and you don't say your baking temperature and time, so how can I help you judge? As for shrinkage, if it is baked in the oven, it will shrink, which is over-baking. If it shrinks after cooling, it means it is undercooked.