Scientific cross-section animation of a cake batter inside a baking pan during baking, focus only on internal structure.
Show air bubbles expanding gently as heat rises.
Oven door opens → temperature drops suddenly, outer layer firms but center remains semi-fluid.
Air bubbles collapse, proteins and starches fail to set in the lower layers, forming a dense, low-rise base.
Volume decreases, texture becomes compact at the bottom.
Keep camera fixed on cross-section, no exterior, no icing, no text or labels.
Soft pastel and warm tones, slow smooth motion, scientific educational animation style, microscopic internal visualization only.
