Continue baking if it is not done yet.
If it is cooked, the whole thing will not shrink after cooling, or the middle will collapse.
Then the indoor humidity is too high, and the oven is taken out too early or the gas is not released to a large extent
Personal experience is for reference only:
Chiffons generally bake The baking time is 30-45 minutes and the temperature is 145-165 degrees.
Because it is baked in the oven, the inside of the chiffon expands, sets, and contracts.
After the chiffon is baked, the heat is concentrated in the cake, and only the surface of the entire cake mold is exposed and breathable.
However, in order to allow the chiffon to take shape so that it does not shrink below the mold during cooling, the gas must be shaken out immediately and then reversed.
The undercut is a little bit of hot steam which condenses the humid air in the room and makes the bottom moist when demoulding.
You can unmold it directly after it is set (about 20 minutes) to dissipate the heat;
You can also bake it a little longer to let the outside bake more dry and then unmold it. , remove unnecessary external parts when using;