This kind of cake looks no different from a mature cake from the surface, but the inside is moist after cutting. The cake matures from the outside to the inside, from the walls of the mold to the center, and the center of the chiffon cake is not easy to mature is also a common problem encountered by novices.
Suggested solution: If you encounter this situation, it is recommended to extend the baking time. In addition, if you find that the surface of the cake has been baked with heavy coloring, or even scorched, the interior is still wet, sticky, then we must be in the next baking, appropriate to reduce the baking temperature, extend the baking time, the baking of chiffon cake also need to give it a certain degree of patience, fierce fire baking can only be outside of the scorched, inside the wet.
2, the whipping of the egg white is insufficient, resulting in the internal wet, and not enough to support the organization of the cake.
The whipping of the meringue is the most important part of the chiffon cake production, which is related to its ability to support the cake's organization, and the ability to obtain a delicate taste. If the meringue is not whipped enough, it will tend to result in a soggy interior.
Suggested solution: For beginners, it is recommended to whip the meringue for chiffon cake to 10 points (stiff peaks) to avoid under-whipping the egg whites, resulting in a soggy interior.
3, the cake batter did not mix well, the internal density is not the same, easy to cause the internal sticky wet and pudding layer.
If the cake batter is not mixed well, there are places where there are more dry ingredients and some places where there are more wet ingredients, and finally the places where there are more wet ingredients need more baking time. It will be easy to cause some places to be ripe, but some places are not ripe and still wet, and it also affects the texture.
Suggested solution: Do a good job of tossing the cake batter carefully, and pay attention to the tossing technique to avoid defoaming.
4. Incorrect mixing technique causes serious defoaming of the batter.
In the making of chiffon cake, adding flour to the egg yolk paste, mixing the egg yolk paste with the meringue, you need to use a spatula to mix evenly, not to draw a circle to mix. If the flipping technique is not right, it is easy to cause the batter to defoam badly. When the batter is defoamed, it will be thinner, wetter, and not easy to bake. And it can't give enough support to the cake tissue, resulting in rough tissue, not fine texture and so on.
Suggested solution: Pay attention to the mixing technique, avoid circling and over-mixing. Bake in the mold as soon as the batter is finished.
5. The baking temperature is too high.
This can be seen in conjunction with point 1, which states that too high a baking temperature will result in a dry, burnt surface and a wet interior.
Suggested solution: Gradually feel the temperament of your oven, choose the baking temperature and time suitable for you.
6. There is a problem with the wet/dry ratio of the recipe.
If all the problems are noted and the recipe fails many times, then you can consider replacing the recipe. If there are too many wet ingredients in the recipe, it will also be more difficult to bake. That's why it's important to have a reasonable recipe.
Suggested solution: change the recipe is the last thing to do, only to rule out other problems, and then consider the problem, after all, each recipe is tested by the author himself, but not necessarily suitable for everyone.