![]() At slightly lower altitudes, try adding one egg yolk.) All liquids add strength to the structure of your cake. (One large egg is equivalent to 3 Tablespoons, so at 7,000 feet or higher you can add one whole egg to the cake. Liquid can include water, milk or even eggs. General Recipe Changes When Baking at High-Altitude Adjusting Chemical Leavens at Altitude Use the following chart when using baking powder and baking soda (ie: chemical leavens.) Notice that as the elevation goes up, the less leaven you’ll use (so, at 6,500ft, you’ll only use 1/4 teaspoon of leaven instead of 1 tsp. If not, we increase liquid and flour on the next attempt. Fat includes either butter, shortening or oil. We recommend starting with less sugar, fat and leavening. But once you've come up with a general recipe that works for your location, you will turn out beautiful cakes time after time.Īdjust just two or three ingredients on your first attempt. Why? Daily barometric pressure and humidity varies and that affects the outcome of your baking. Even though high altitude baking is a science, unfortunately, it also takes experimentation to create the perfect recipe for your location. Attach a sticky paper to your recipe and jot down the measurements you use each time. If there's anything we've learned about high altitude baking after all these years of living in the Andes mountains, it's that you must measure like a scientist.and take plenty of notes. Eat cake immediately or, if you prefer, wrap and eat the following day.Wrap cake in plastic wrap while still slightly warm.Cool cake for at least 30 minutes, until cool enough to easily unmold.Bake at 350F for 50-60 minutes, or until a tester toothpick comes out clean.Using a rubber spatula, carefully fold egg whites into cake batter. ![]() It's important not to beat whites until stiff at high altitude to avoid over-inflating and collapsing the cake. In 3 separate additions alternate adding dry ingredients and wet to the butter/sugar mixture, starting and ending with the flour mixture, until just incorporated.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |