2. The cake is not cooked.

3. Opening the oven door in the middle of baking leads to the collapse of the cake.

4, waterproof is not done well, resulting in too much water vapor entering the cake body, and the cake as a whole is too wet.

Ancient morning cake means archaic in Minnan dialect. This kind of cake has the oldest traditional flavor, and its taste is more moist, delicate and elastic than Qifeng. Qifeng cake is a dessert, which belongs to sponge cake type. The main raw materials are vegetable oil, eggs, sugar, flour and baking powder. However, due to the lack of rich flavor of butter cake, Qifeng cake usually needs rich juice or chocolate, fruit and other ingredients. The difference between ancient breakfast cake and Qifeng: ancient breakfast cake adopts hot noodles and water bath method. In the process of making Qifeng cake, the explosive force is great, so the climb is higher than that of Guzao cake. Because of the high humidity of the ancient breakfast cake, it is not as easy to fill up as the ancient breakfast cake. In terms of taste, because the humidity of the ancient breakfast cake is relatively high, the taste of the ancient breakfast cake is relatively delicate after it is made, and the whole texture is relatively dense. However, Qifeng cake will feel very soft when eaten, and the texture is more elastic to the touch.