Cakes: High Altitude Cooking Tips
Source of Recipe
Internet
List of Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Additional Egg: Increasing the amount of egg strengthens the cell structure and may prevent a too rich cake from falling.
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