If the bottom fire is too high, the bottom of the cake will be overbaked, which will lead to the bottom of the top shrinkage, so when you learn to make the cake, you need to be able to accurately regulate the top and bottom fire, it can not be too high or low, if the top and bottom fire is too low, the results will not be good.

If the temperature regulation is more accurate in the case of the batter placed in the position, too close to the lower tube, will also lead to the bottom of the overbaking, resulting in the bottom of the depression condition; therefore, if the distance from the lower tube is relatively close to the case, you can use the baking tray, placed in the bottom of the mold, so that you can play a role in the role of heat insulation, it will not make the bottom of the cake is too high in temperature.

1, the temperature is too high, the cake grows too fast, the surface loses too much water crust, lost elasticity, but the middle of the cake is not yet cooked need to continue to expand and break through the skin to form cracks; solution: reduce the oven temperature, it's best to buy an oven thermometer to put inside.

2, the batter poured too much, the batter continues to expand after rising full mold, and ultimately cracked from the top, this situation is either the Great East African Rift Valley, or a high mushroom top; solution: eggs are big and small, the batter will be made out of more or less, our principle is that the batter is poured into the mold 7 to 8 minutes full can be, and more than do not want to waste it if you want to bake a paper cup it.

Summary: different recipes made out of chiffon batter expansion force are not the same, chiffon cake is not cracked, is not to judge the success of a chiffon cake failure standard, general cracking do not need to be too much to count, very serious, such as the East African Rift Valley except for the cracking situation, as long as the chiffon cake internal organization can be successful.