The picture above is a chiffon I recently roasted.
Before that, for a long time, the chic I baked was exactly the same as the one in your picture.
At 160°C, bake on top and bottom for 50 minutes to an hour, the oven is very fluffy, and it will collapse when you take it out and let it cool. High on all sides and low in the middle. After cutting, the inside is slightly wet, the cake profile is unevenly organized, and obvious sinking can be seen at the bottom of the middle. The surface of the cake is too dark in color, and the top and bottom are thick.
I have tried many different methods to improve the technique, but the results are not satisfactory, and the problem still exists.
Turn down the oven temperature by 10°C and bake at 150°C for an hour, and the results are not satisfactory either.
Finally, I set the oven temperature to 100°C, bake for an hour for 6 inches, and bake for 8 inches in the chimney for 80 minutes.
Pat the surface of the cake with your hand without hearing the rustling sound, take it out and vibrate the mold on the table, and let it cool upside down, so that it will not collapse again.
I thought my oven temperature was too high, but then I added a thermometer in the oven and found that the oven temperature was still very accurate, the thermometer showed that the whole process was kept at 100-120°C for baking, the surface of the cake would not be burnt, and the inside was well cooked.
Therefore, summarizing the failed products roasted before and the relatively successful products now, the conclusion is that the temperature is too high and the temperature is not ripe, and the countermeasure is to lower the temperature and prolong the time.
A few more pictures are attached
