The reasons why the chiffon cake is soggy in the middle:

1. The ingredients are wrong in quantity and there are too many wet ingredients such as milk, water, eggs or oil.

2. The baking temperature is too high, so that the surface is cooked, but the inside is not yet cooked.

3. The egg whites are not well beaten or defoamed, which limits the expansion effect of the batter and makes it difficult for hot air to enter, making it difficult to bake the center part and making the interior too humid.

Notes on making chiffon cake:

1. The container for whipping egg whites must be free of water and oil.

2. The egg whites must be whipped to a dry state, but do not over-whip.

3. When mixing the batter, stir from bottom to top, do not stir in one direction.

4. Sticky molds must be used. Never use non-stick molds or apply oil on the molds. Immediately after baking, turn the mold upside down to facilitate demolding.