How to adjust white cake recipe for High altitude baking

by Becky
(Albuquerque)

How would you alter the white cake recipe for high altitude; 5000 ft?

From the editor:

Hi Becky,

Here are some adjustments that will help, but you may also have to experiment a little to get just the right adjustments for your location. These instructions are for elevations between 5,000 and 7,500 feet.


1. For White Cake, since it is leavened by egg whites, beat the whites only to soft-peak stage to keep them from deflating as they bake.

2. Decrease the amount of baking powder to between 2 1/4 to 2 1/2 teaspoons at 5,000 feet.

3. Raise the oven temperature by 20° and slightly shorten the cooking time. Just watch the cake carefully for signs of 'doneness'.

4. Flour is often drier at higher elevations, so increase the amount of milk in the recipe by 7 tablespoons, to a total of 1 1/2 cups plus 3 tablespoons.

5. Decrease the amount of sugar by 5 tablespoons, to 2 cups plus 3 tablespoons.

Good luck!

Regards,
Michelle (editor)

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Jul 30, 2012
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high altitude leavening NEW
by: Anonymous

I've tried adding one tablespoon of vinegar to the milk in my cake recipes and it sours the milk and that makes the cake a lighter, higher cake. Also, adding sour cream to a recipe in place of some of the shortening will make it lighter and higher. I live at 5600 feet in Utah.

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