Recipe: High Altitude Baking Tips and High Altitude Adjustments for Cakes - Further information for Natasha

HIGH ALTITUDE BAKING TIPS

Many cake recipes perfected for sea level need no modification up to an altitude of 3,000 feet. Above that, decreased atmospheric pressure may cause a cake to rise too quickly, causing its cell structure to overexpand.

Oven temperatures are usually increased although oven temperature is not affected by altitude change. The reason you raise the oven temperature at high altitudes for leavened foods is to bake the product faster and set the cell structure so it will not fall.

Angel food and sponge cakes present special high altitude problems. The leavening gas for these cakes is largely air. It is important not to beat too much air into the eggs. They should be beaten only until they form a peak that falls over, not until they are stiff and dry.

Overbeating causes too much expansion of air cells and leads to their collapse. Using less sugar, more flour, and a higher baking temperature also helps strengthen the cell structure of foam-type cakes.

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HIGH ALTITUDE (5,000 FEET) ADJUSTMENTS FOR CAKE

BAKING POWDER: For each teaspoon, decrease 1/8 to 1/4 teaspoon

SUGAR: For each cup, decrease 2 to 3 tablespoons

LIQUID: For each cup, increase 2 tablespoons

FLOUR: For each cake mix, increase 2 tablespoons