2006-11-27 02:44:38 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Chiffon is a very delicate cake and while it is baking it cant be disturbed. It raises to a certain point and then before it bakes into shape it gets bumped orshifted or the stove gets bumped causing the air bubbles in the batter to seperate causing the cake to fall. If it is just a crack but didn't fall your oven temp might have been to hot causing the cake top to form a crust too soon, or the cake pan was not oiled and floured good enough and the edges stuck when it baked and rose causing the crack ring.
2006-11-27 02:58:08 · answer #1 · answered by FC 3 · 0⤊ 0⤋
If the middle of the cake is not fully baked, then it might crack in a circle around the center during cooling, the circle being the dividing line between the full-baked less-dense cake and the under-baked denser cake.
2006-11-27 02:58:18 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Oven heat too high or uneven. Did you change the temp of the oven after you started baking it? Did you open the oven during baking.
Any one of these could be a factor.
I suggest you get an oven thermometer and check it for the proper temp before baking anything. Your oven thermostat may be off.
2006-11-27 02:52:42 · answer #3 · answered by Smurfetta 7 · 0⤊ 0⤋
hi there ; you may have over beaten ed your egg whites(if the recipe called for them)..also it maybe the temperature of your oven and where you have cooled the cake down; some cakes if cooled to fast they will crack..try going over your steps to see what you may have or not have done..It may be wise for you to invest into a oven gadget that gives you a more accurate reading(they usually not to expensive)..Good Luck
2006-11-27 03:04:45 · answer #4 · answered by cookie 3 · 0⤊ 0⤋