There is too much water in the batter. When preparing to make the batter of Qifeng cake, the moisture inside is too large, and it will be cooked outside and wet inside, so low-gluten flour is not used. There is too much gluten in the flour, the surface will cook too fast, and the inside is still wet.
Matters needing attention
The key to the success of Qifeng cake lies in the protein. The protein must be beaten into upright small corners. When mixing the egg paste, pay attention to the technique and don't defoam, otherwise the cake tissue will not be fluffy and grow tall.
The cake must be fully cooled before it can be demoulded, otherwise the cake will collapse and the whipped cream should be refrigerated. When beating cream, it is best to separate it from the ice water below, first at medium speed, then at low speed, and never beat cream.
Refer to the above? Baidu encyclopedia-Qifeng cake