Why fast baked cake will shrink-Iota

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Service > Why fast baked cake will shrink

Why fast baked cake will shrink

There may be several reasons:
1. Protein pass is not in place
If you make 6-inch chiffon, egg rarely will all pass.
8-inch egg white, then do more, if not deep pass that sent the bottom of the egg, egg white will leave some liquid in the bottom of the impact of chiffon cake swell. It is also possible that the bottom has blue black precipitate appears as if your case
2. mold problem
Seems to make stainless steel edges are made of chiffon bad
Do not get what oiled greaseproof paper
3. uneven mixing
If too many egg whites, stirring not stir open, there will be massive presence of egg white foam, swollen after the warm-up, over time it collapsed, the proposed multi-stir for a while.

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