Analysis of the reason why the chiffon cake has a pudding layer on top:

Because the chiffon cake shrinks.

Reasons:

1. If the batter is stirred to form gluten, the finished product will also shrink and shrink from the waist after cooling;

2. The base fire is too strong. It may cause the bottom to shrink up, and you will find a big hole when you dig it out;

3. If there is no undercut, the bottom structure of the cake will become flat. The upper half may still be fluffy, but the lower half will become flat. The result is tight, strong, and poor taste;

4. The egg white defoams, making the batter volume smaller and the pores reduced, causing the cooked cake body to shrink after cooling;

5. The batter has too much water, and the pores cannot support the weight of the entire cake body, and the filling will easily collapse;

6. When baking chiffon, the mold wall is anti-stick, so that the batter cannot rise and grow. If it is high, it will not grow taller during the baking process and will always be flat.

Why does the chiffon cake always have a huge pudding layer?

The possible reasons are as follows:

1. Egg white defoaming

a. Egg white cream and egg yolk paste defoaming while stirring

< p>Solution: Use a silicone spatula to scoop a small amount of meringue into the egg yolk paste, mix evenly, and then pour the stirred egg yolk paste into the meringue. Mix well.

Do not stir in circles as it will easily defoam. Use the cross knife method or scrape the bottom and sides while turning the egg bowl in the opposite direction to stir.

b. The cake batter was not put into the oven in time, causing defoaming.

The solution is to preheat the oven in advance, mix the cake batter evenly and put it into the oven immediately.

2. If the food is taken out of the oven before it is cooked, there will be lumps and sediment inside after cooling.

The solution is to extend the baking time. You can try pricking it with a bamboo skewer to bring out the batter and the cake is not cooked.

3. There is a problem with the formula. The egg yolk paste is very thin and separates when mixed with the meringue.

No matter how the recipe changes, the consistency of the egg yolk paste remains the same. If the egg yolk batter is too thin, separate the layers during mixing and there will be a pudding layer after baking.