There may be several reasons why the baked chiffon cake cracks:

1, the batter may have been put too much, you can add less batter on top of the last one.

2, and the whipping of the egg white, the cake batter cut and mix, and the temperature of the oven are related, such as a part of the egg white enough to beat, a part of the not enough to beat, beat unevenly, etc., you need to mix more.

3, home with a small oven due to the small space, the cake expands closer and closer to the heating pipe, which will lead to the surface of the cake cracked or even scorched, while the inside is not yet cooked.

4, the domestic small oven generally have the problem of uneven temperature inside the oven. This, too, is likely to cause the chiffon cake to crack.

Three tips for baking cakes:

1, clever use of cake residual heat

General cake is easy to bake scorched, which is mainly because of the lack of use of residual heat on the sides of the cake. When the cake looks like it's not baked, the residual heat on the sides of the cake can actually continue to cook the center. Therefore, you can turn off the oven after the sides of the cake have been cooked. Leave the cake in the oven for an hour or so so that it doesn't burn and collapse in the center.

2. Cream cheese should be brought to room temperature before mixing

Cream and cheese should be brought to room temperature before mixing, otherwise the cake will come out with lumps inside. Using cold cream cheese also tends to lead to overcooking. Beating too much air into the cake batter will result in small air bubbles on the top of the cake. The cream cheese is usually mixed separately first.

3. Eggs should also be at room temperature before mixing

Eggs should also be at room temperature before mixing, don't wait until you need to use them. Add the eggs one by one, mixing each one well before adding another. When mixing the ingredients, remember to scrape the cream off the walls of the bowl so that it can be mixed evenly.