1. The cake is not fully baked, that is, undercooked.

Such a cake looks the same as a mature cake from the outside, but it is moist inside after being cut. The ripening of the cake is conducted from the outside to the inside, from the mold wall to the center. The center of the chiffon cake is not easy to mature, which is also a common problem for novices.

Suggested solution: If you encounter this situation, it is recommended to extend the baking time. In addition, if you find that the surface of the cake has been heavily colored or even burnt, and the inside is still wet and sticky, then you should appropriately lower the baking temperature and extend the baking time the next time you bake it. Baking wind cake also requires a certain amount of patience. Baking it over high heat will only cause it to become burnt on the outside and wet on the inside.

2. The egg whites are not beaten enough, causing the inside to be moist and insufficient to support the structure of the cake.

The beating of meringue is the top priority in making chiffon cake, which is related to whether it can support the structure of the cake and obtain a delicate taste. If the meringue is not whipped enough, it will easily cause moisture inside.

Suggested solution: For novices, it is recommended that the meringue of the chiffon cake be whipped to a state of 10 parts (hard foam) to avoid insufficient whipping of the egg whites, which may cause internal moisture.

3. The cake batter is not mixed evenly, and the internal density is different, which can easily cause the internal stickiness and the formation of a pudding layer.

If the cake batter is not mixed evenly, there will be more dry ingredients in some places and more wet ingredients in other places. Finally, the places with more wet ingredients will need more baking time. It is easy to cause some places to be mature, but some places are not yet mature and are still wet, which also affects the taste.

Suggested solution: Mix the cake batter carefully and pay attention to the mixing technique to avoid defoaming.

4. The mixing technique is incorrect, resulting in severe defoaming of the batter.

In making chiffon cake, when adding flour to the egg yolk paste, mixing the egg yolk paste and meringue, you need to use a spatula to stir evenly, rather than stirring in circles. If the mixing technique is incorrect, it will easily cause the batter to defoam seriously. The defoaming of the batter causes it to be in a relatively thin state overall, making it more moist and difficult to bake. Moreover, it cannot provide sufficient support to the cake tissue, resulting in rough texture and unrefined taste.

Suggested solution: Pay attention to the mixing technique and avoid circular stirring and excessive mixing. Once the batter is complete, place it into the mold and bake immediately.

5. The baking temperature is too high.

It can be seen from the first point that the baking temperature is too high, which can easily cause the surface to be dry and burnt, and the interior to be wet.

Suggested solution: Gradually find out the temperament of your own oven and choose the baking temperature and time that suits you.

6. There is a problem with the dry and wet ratio of the formula.

If all the problems are noticed and the recipe fails to be made multiple times, you can consider changing the recipe. If there are too many wet ingredients in the recipe, it will also be more difficult to bake. So a reasonable formula is also very important.

Suggested solution: Changing the formula is the last thing to do. Only after other problems have been eliminated, consider this issue. After all, each formula has been personally tested by the author, but it may not be suitable for everyone. people.