The reasons and solutions are as follows:

1. When making cakes, the quality of the flour directly affects the quality of the product. The flour for making cakes should generally be low-gluten flour to make the cake soft, enlarged in volume and smooth on the surface.

2. The main raw material of cake is eggs. When beating egg whites, it is better to use high speed rather than medium and low speed.

3. To make the syrup for the cake embryo, add 1000 grams of white sugar to 500 grams of water, boil it, and then cool it thoroughly.

4. When beating eggs and sugar, it is advisable to use high speed.

5. Before baking the cake, the oven must be preheated.

6. The utensils used for whipping cakes must be clean, especially not touching greasy items, otherwise the cake will not be fluffy and will affect the quality and taste.