What causes cake cracking?

Baked cake is a very famous delicacy in life, and children love it very much. Moreover, baked cakes are very nutritious and have the effect of replenishing the body's energy. The method of baking cakes is very simple and can be done at home. However, many people experience cracking of the cakes when making them, which seriously affects the taste and edibility. Let’s take a look at the reasons for cracking of baked cakes.

The cake cracks because the temperature rises too quickly, causing the cake to expand too quickly.

Ovens are very personalized. At the same set temperature, the actual degree achieved by different ovens is different. Even ovens of the same brand and model may have very different temperatures. In addition, the water-based materials used in the cake recipes are different, so it is very normal to have different performances when actually baking cakes.

The suggestion is as follows: bake at low temperature first and then at high temperature.

Preheat at 125 degrees, bake at 125 degrees until it exceeds the mold height (estimated to be reached in 35 minutes), then adjust to 145 to 150 degrees for coloring. The coloring process takes about 5-7 minutes. After coloring, add tin foil to maintain this temperature and continue baking or lower the temperature slightly before baking. The total duration is about 50 minutes - however, please do not use 50 minutes as the standard for the cake to be mature. You should judge it based on the standards for cake maturity that we usually talk about.

In short, the low temperature baking at the beginning is to prevent the gas inside the cake from expanding too quickly due to excessive heating and causing cracks on the surface of the cake; the temperature is later raised to speed up the maturation of the cake.

There are many reasons why a cake cracks, such as the egg whites not being beaten well enough, the oven temperature being a little hot, etc. In fact, it is okay to have a little crack like the one in your picture, because usually this kind of cake will be decorated with cream icing at the end, and the top layer needs to be scraped off with a knife. The sign of a successful cake is not whether it cracks, but whether the texture is soft enough and whether it has expanded to the ideal height.