1. If the cake formula is unreasonable, there will be cracking problems. For example, if the amount of water added is too little, the cake will not only taste dry, but also easy to crack, so the formula must be balanced.

2. For cakes whipped with separate eggs, such as chiffon cake, the degree of whipping of the egg whites inside is very critical. If the egg whites are overwhipped, it will affect the baking of the cake and make it easy to crack. It needs to be controlled at a neutral whipping level. .

3. If the mold used for baking cakes is not coated with enough release oil or is not coated with release oil, it will easily cause cracking and poor shape of the cake due to the wall peeling during the baking process. It should be Use non-stick material or apply an appropriate amount of release oil.

4. The baking temperature will also affect whether the cake cracks. For example, if the baking temperature is high, it will easily cause the top to crack. You need to adjust the temperature appropriately or replace the oven with a larger space.

5. Cooling after baking is also very important. The temperature difference should not be too large. If the temperature difference is too large, not only will the cake crack, but it will also be prone to shrinkage and collapse. The ambient temperature of the oven exit area must be controlled. .

6. The way the cake is placed after it is baked, many times the mold is not very good, so it is easy to crack. However, if the cake is turned upside down, even if it cracks, it can still recover as it cools. Small cracks or barely visible.