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Cakes: High Altitude Cooking Tips




Source of Recipe


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List of Ingredients









Instructions



1. Modifications are not needed under 3000 feet, however when cooking in elevations above 3000 feet the excessive rising may cause cell structure to stretch or break before the cake sets.
   
2. Your Typical Adjustments May Include: Reduce leavening agent by 1/8 to 1/4. The result of excess rising is a courser texture or the cake may fall. This can usually be corrected by decreasing the amount of leavening agent.
   
3. Increase Baking Temperature By 15 To 25 Degrees: By increasing the baking temperature by 15 to 25 degrees, it "sets" the batter before the cells formed by the leavening gas expand too much.
   
4. Reduce Sugar By 1 To 3 Tablespoons Per Cup: Excessive evaporations of water at high altitude leads to high concentration of sugar, which weakens the cell structure. Therefore, decrease sugar and increase liquid.
   
5. Increase Liquid By 1 to 4 Tablespoons Per Cup: In making rich cakes at high altitudes, you might have to reduce the shortening by 1 to 2 tablespoons. Fat, like sugar, weakens cell structure.
   
6. Add Additional Egg: Increasing the amount of egg strengthens the cell structure and may prevent a too rich cake from falling.