1. Maybe there is too much flour.
2. Egg white and yolk are not stirred enough.
3. Maybe the temperature is not enough.
The quality of cake depends entirely on egg white, whole egg or butter. If the egg whites are whipped into cream, the contents in the pouring basin will not come out. When the whole egg is beaten, the eight-shaped mark on the egg will not disappear immediately. If the butter is feathered, it will take a little effort to use a manual eggbeater. I played for half an hour that time, so it would be more convenient to use electricity. If I use chopsticks, it won't work. I need three eggs and four eggs to beat the egg whites. It takes a few drops. Sugar helps to send and keep for a longer time. Beat the egg whites in a bowl without water or oil. If the cake is not ready yet, it is necessary to consider whether the stirring time of egg white and yolk paste is too long and the strength is too large, which will also defoam the protein and make the cake impossible to make.