Because there is too much oil and water in the formula, and the appropriate amount of baking powder is not added, the formula needs to be readjusted. It may also be that the batter has gluten, so low-gluten flour needs to be used. Be careful to mix lightly, or it may be Because the egg whites are defoamed and whipped insufficiently, they need to be whipped continuously and do not stop for too long before beating again.

It may also be caused by the cake not being steamed. If the cake is not steamed, everything will be normal during baking, but not long after it comes out of the oven, it will collapse instantly like a deflated ball. And the inside of the cake will be gooey. Solution to cake collapse: lower the baking temperature, extend the baking time, and cover the surface with tin foil. When you are not sure whether the cake is completely cooked, you can not take it out of the oven. You can judge whether it is cooked by pressing the surface. If it rebounds immediately, it means it is cooked. If it rebounds very slowly, it means it is not cooked yet and you still need to continue baking.

If the egg whites are not beaten properly, it may cause the cake to collapse, and the egg whites must be put into a basin without water and beat until the electric egg beater is in a small sharp angle, so that the egg whites are well beaten. . The method of mixing the egg whites and batter is wrong. First, part of the egg whites must be mixed with the batter. When mixing, it is necessary to cut and mix rather than mix. This will defoaming and the naturally baked cake will not be able to hold up. The baked cake will sag in the middle. Remember to shake it gently to release the heat when taking it out, then turn it upside down and let it cool. This phenomenon can be solved.