ISO help/comments making sponge/chiffon cakes

[hungry4more]

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?

 

[VeraBlue]

It's not cooked enough. You probably didn't incorporate the egg whites correctly, either. Sounds like it might have separated during cooking, with the heavier batter sinking to the bottom.

Fold longer, then use a cake tester to make sure it's done before you take it out of the oven. There is no reason you cannot make a cake better than the bakery!

 

[hungry4more]

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