1. Ingredients ratio: The ratio of flour, protein, sugar and oil in the cake has a great influence on the softness of the cake. If there is too much flour, the cake may be too hard. In addition, the degree of protein delivery will also affect the softness of the cake. If the egg whites are not sufficiently whipped, or are not hard foamed, it will affect the foaming degree of the cake.
2. Production steps: In the process of making the cake, the batter is stirred for too long or the batter and egg yolk are mixed without stirring, which may lead to the defoaming of the batter, thus making the cake taste hard. In addition, the temperature of the oven will also affect the softness of the cake. If the temperature of the oven is too low, the cake may not be fully foamed.
3. Quality of ingredients: If you use low-quality ingredients, such as aged flour or poor-quality eggs, it may affect the softness of the cake.
4. Baking time: If the baking time is insufficient and the cake is not fully cooked, it may also lead to a hard taste of the cake.
In order to make the cake softer, you can try to adjust the ingredients ratio, increase the amount of sugar or oil, or adjust the production steps, shorten the stirring time, and mix the batter and egg yolk by stirring. At the same time, ensure the use of fresh ingredients and high-quality raw materials, and properly adjust the oven temperature and baking time.