What's wrong with the cake being tender and rough?

If it is other cakes, you can brush oil, but it is still easy to stick when brushing oil, so it is best to sprinkle a layer of dry flour after brushing oil, and then dump the excess flour. In addition, you can also play with butter, first brush a layer, then put the mold in the refrigerator to freeze, let the butter solidify, and then brush a layer. Only a thick layer of butter is not easy to stick to the mold. Of course, you can also cut things like baking paper into appropriate sizes and put them into the mold. As for the rough surface you mentioned, it may be too much flour, or there may be big bubbles when you beat eggs. The specific situation can only be solved if you know your own formula and practice. I've never made a cake. I've only made pasta such as fish and peaches made with molds. When we brush salad oil into the mold, it won't touch the mold, and it won't affect the chromaticity of spaghetti.