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If i fold longer, wouldnt the cake become flat? If i bake it longer, the cake would b dry. The texture now is soft and looks a lil squished at the bottom. But i'll try your advice :wink:

I recently made a sponge/chiffon cake and the cake was good, of course not as good as the ones in the bakeries. My question is, when u cut a slice of it, the top half of the cake looks like a cake, the bottom looks a lil moist, but its not wet though. What am i doing wrong?