1, overbaking: this should be the easiest problem to think of. When baking a cake, the temperature is too high, the time is too long, or the heat is not uniform will lead to the surface of the cake cracking. More seriously, the cake may be scorched.

2, protein whipping is not sufficient: in the process of whipping protein, if the whipping technique is not appropriate, it will make the protein in the larger bubbles, these large bubbles in the process of baking heat expansion, once the rise to the surface position will rupture, and then make the surface of the cake cracked.

3, add too much cake batter: If you add too much cake batter in the container, the cake will expand too much during baking, thus making the surface crack.