One, the surface of the cake cracked

1, the internal temperature of the oven is too hot ?

2, the cake batter poured too much, the cake expansion of the high, so it will crack, the next time to pour less or change a higher point of the mold.?

3, bake too long will make the cake surface dry, to reasonable control ?

4, the general cake store, the surface with a little slight cracking chiffon cake is the most perfect, suitable for laminating, not serious cracking do not mind.

II, chiffon cake cracking solution: 1, the proportion of wet materials in the recipe is small.

The amount of milk or water in the egg yolk paste is small, the consistency is large, the batter is too dry when baking, the lack of water will easily lead to cracked cake. This is still the reason for the recipe, the next time you do it, you can once again increase the amount of milk and other wet ingredients on the basis. Mixed yolk paste must be the kind of fine thick, with a whisk lifted up to the state of smooth flow. If the egg yolk paste hangs on the whisk can not come down, it proves too dry, it is easy to crack.

2, poured into the mold of the cake batter too much

My first baking cake cracked because of this reason, pouring the batter seems to be too much, and the cake mold level, but because it is to follow the recipe to do so, and then cracked, the cake batter flowed out. This is because the amount of batter was too much, and after filling the mold, it continued to expand and eventually cracked from the top. In this case, the cracked batter will be accompanied by a high mushroom top, encountered this problem next time remember to reduce the amount of cake batter a little bit can be.

3, the temperature is too high

There is another reason why the cake cracked is that the oven temperature is too high, the surface is cooked too fast, however, the inside is still raw, continue to bake the process, the bottom will continue to expand the hardened surface will be propped up cracks. If this is the problem, we can first open the lower heat, so that the bottom of the full expansion, and then open the upper heat baking, or baking when the temperature of the upper heat is adjusted slightly lower than the temperature of the lower heat, but also to put the cake in a slightly lower position, the oven in the lower layer.