This problem usually occurs at several points when the cake collapses.

1. The egg whites are not whipped in place.

The egg whites must be whipped to a sufficient hardness to have better stability.

Taking chiffon cake as an example, it needs to be whipped to a "hard foaming" state, which is what we often call nine points.

When beating egg whites, add sugar in three batches. When the egg whites are beaten to a relatively hard state, pull up the whisk head and you can pull out the egg white tip, but the egg white tip will bend quickly. At this time, the egg whites have been beaten to 70%, which is

Wet foaming state.

The chiffon cake needs to be divided into nine points, so you need to continue beating. After beating for a while, you can pull out the upright egg white tips without bending. At this time, the egg whites have been beaten to hard peaks, that is,

The so-called nine points.

At this point, you can no longer beat the egg whites, and a bowl of egg drop soup will come out. The beaten egg whites cannot be used, so be sure to check at any time and control the egg white beating process yourself.

2. The batter defoamed during stirring and mixing.

After beating the egg whites, you also need to pay attention to the fact that the egg whites cannot defoam during the batter making process. If defoaming is equivalent to wasted effort, the cake will still not rise in the end.

When mixing the flour, you should quickly use a rubber spatula to cut and mix in irregular directions or stir from bottom to top to mix the batter, so that the egg whites can maintain their original whipping state to the greatest extent and avoid premature defoaming.

3. The inside of the cake is not fully cooked.

The cake must be baked thoroughly, that is, the water must be evaporated to a certain extent so that the cake body becomes firm and firm, so that a stronger structure can be formed and the cake will not collapse due to excess air and moisture in the cake body.

How to check if the inside is cooked?

You can insert a toothpick into the cake and pull it out. If the surface of the toothpick is clean, it means it is cooked. If there are soft stickies on the surface, it means it is not safe yet and needs to be baked again.

4. There is no undercut immediately after demoulding.

It expands with heat and shrinks with cold, but after the cake is out of the pan, the temperature begins to drop and the cake body will quickly begin to shrink.

Therefore, in order to prevent the chiffon cake from shrinking or collapsing, a very important step is to turn it upside down as soon as it is out of the pan.

The above are several reasons why cakes collapse easily. I hope they will be helpful to you.

If you encounter any problems during the production process, you can leave a comment below. I will answer you as soon as possible after seeing it. Thank you for your support!

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