There are generally three reasons why chiffon cakes crack:

1. The baking temperature is too high.

The surface temperature of the cake rises too quickly, causing the surface to color and form a crust too quickly, but the inside has not yet fully risen. When the interior continues to expand, the crusted surface will be broken, causing cracks. Solution: Lower the oven temperature.

2. The proportion of wet materials in the formula is too heavy.

Generally, in this case, it is necessary to appropriately reduce the wet ingredients such as eggs or milk in the formula, or add a little flour.

3. Too much batter is poured into the mold.

After the batter fills the mold, it continues to expand and eventually cracks from the top. In this case, the cracked batter will also be accompanied by a tall mushroom top. Just reduce the batter amount a little.

The truth about the collapse: The chiffon cake was still wet inside after baking for more than an hour and felt undercooked/collapsed after being baked