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High-Altitude Baking
Appears in
By Anne Willan
Published 1989
It should be noted that at altitudes above 3,000 feet the air pressure reduces and baking cakes becomes more difficult. Creamed and melted cakes adapt better than whisked sponges. Special recipes are available for high-altitude baking. The following corrections should help:
- Refrigerate eggs before using; underbeat eggs somewhat.
- Reduce quantity of raising agents.
- Add an extra 1-2 tablespoons liquid per cup of flour.
- Reduce sugar by 1-2 tablespoons per cup.
- Raise oven temperature slightly.
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