1. The egg whites are not whipped properly.

Figure 1 shows that the center is whipped a little better, but there are a lot of small bubbles around the edges, indicating that you're not whipping evenly, and the entire meringue is in a relatively tender state. This kind of meringue is more fragile and unstable, in the subsequent mixing with the egg yolk paste, it will be easy to bubbling batter situation, the batter that you said is more "thin" situation. The last thing you want to do is to make a cake that is not fluffy and has a rough texture and is not tall enough to hold up.

2, the egg yolk paste production techniques have problems, more air bubbles.

Figure 2 shows that there are a lot of air bubbles in the yolk paste, which means that you are making a larger operation, involving more air, and the yolk paste is in a rougher state.

Also consider the possibility that you did not mix the flour after adding it, either circle mixing or mixing too much, it is easy to make the flour gluten, resulting in the cake organization is not fine, the texture is rough, and the cake can not grow higher.

3. Figure 3 shows that the batter is defoamed and very thin.

This is a combination of the state of the meringue and the yolk paste. The meringue in picture 1 is not whipped into place and is very uneven, and the yolk paste in picture 2 is very thin and has a lot of air bubbles, so it's only natural for the batter to be thin and have a lot of air bubbles after it's been tossed and blended. Normal chiffon cake batter is thick and smooth, and there are not too many big air bubbles, so this batter state is not up to standard.

Serious defoaming of the batter after baking, the cake often can not be normal fluffy long high, easy to become collapsed flat cake-like, rough texture, not delicate, sweet.

Based on the pictures and descriptions of the problems provided by you, I would like to give you 4 suggestions:

1, do a good job of whipping the meringue.

Detail part to pay attention to:

(1) beating basin without oil and water, do not have egg yolk.

(2) Replace the chopsticks with efficient whisking tools, recommend electric whisk to improve whisking efficiency and increase whisking success rate.

(3) Whip the egg whites with sugar in three batches, whipping to an upright tip state. (Stiff foam very hair)

(4) during the whipping process, from time to time with a spatula to scrape the edges of the beating basin uneven meringue to the center together, so that the meringue whipped more evenly and stable. (The picture below shows a stiffly foaming meringue)

2. The egg yolk batter should be handled just as meticulously.

Detailed part to note:

(1) egg yolks + oil + milk mixed thoroughly and evenly to the state of no oil point, this step is emulsification, affecting the chiffon cake fluffy long and tall and taste.

(2) Add sifted low gluten flour and mix well with a hand whisk zigzag or spatula, don't stir in circles and overmix to avoid gluten in the flour.

(3) During the process of making the egg yolk batter, move gently so as not to bring in too much air and create a lot of bubbles.

(Below is a fine and smooth egg yolk paste)

3. Carefully master the mixing and tossing technique.

Details to note:

(1) In addition to the yolk paste emulsification can be stirred in a circle, followed by the addition of low-flour, mixed with meringue, are recommended to use a spatula J-shaped mixing. Specific operating principles are: left hand holding the beating basin, the right hand from the upper left corner to the lower right corner of the slide, and then the batter flipped over, while the left hand to rotate the beating basin, continue to repeat the action. At first unfamiliar with the action to be more drills, more practice, more understanding, you can be more skillful!

(2) Don't over-toss when mixing, add low-flour and mix until no dry powder. The egg yolk paste and meringue mix until you can't see the white meringue, then mix two or three times.

(3) You can mix the meringue with the egg yolks in small batches. Take 1/3 of the meringue and mix it with the egg yolks, then pour it into the rest of the meringue and mix it well. Mixing in small amounts first will allow the two to get closer in density and make it easier to mix them together later.

4, other details need to pay attention to

1, after the batter is made in time to make into the pot, to avoid too long to wait, resulting in a serious batter defoaming

2, the rice cooker in advance of preheating.

3, grasp the temperament of your rice cooker, this is to try more, after all, the rice cooker is not the best choice for cake, if you have the conditions or choose the oven is the most appropriate.

The above is what I according to "Rice cooker cake, batter and protein mixing feel very thin, a lot of air bubbles, how? " shared some insights and suggestions, I hope to help friends, if you have any other questions, welcome to the comments section to ask!