Because there is a lot of protein in the cake, when the temperature is too high, it will quickly expand to the surface rupture, so the best solution is

1, lowering the temperature to prolong the baking time, preferably 150 degrees 1 hour.

2. The baking tray in the water bath should be deep, and the water inside should be at least 3cm high, otherwise the water is too shallow, and the temperature will become faster when it is deep.

3. When baking for 30 minutes, add cold water once.

It is said that this can control the temperature and prevent cracking.