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Volume 11, Issue 19 - Feature #4345

The Most Dangerous Cake Recipe

Cooking at high altitudes generally requires two basic adjustments:<br /> 1. An increase in time for boiled foods.<br /> 2. A change in the proportions of ingredients used in leavened foods such as cakes and yeast breads. In some instances, a change in baking temperatures may also be necessary.<br /><br /> Most cake recipes need no modification for sea level up to the altitude of 3,000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed. Remember, ingredients such as eggs or butter are considered liquids. -- http://allrecipes.com/HowTo/High-Altitude-Cake-Baking/Detail.aspx<br /><br /> GUIDE FOR CAKE BAKING AT HIGH ALTITUDES<br /> Adjustment for 3000 feet:<br /> * Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.<br /> * Reduce sugar: for each cup, decrease 0 to 1 tablespoon.<br /> * Increase liquid: for each cup, add 1 to 2 tablespoons.<br /> * Increase oven temperature by 25 degrees F. <br /><br /> Adjustment for 5000 feet:<br /> * Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.<br /> * Reduce sugar: for each cup, decrease 0 to 2 tablespoons.<br /> Increase liquid: for each cup, add 2 to 4 tablespoons.<br /> * Increase oven temperature by 25 degrees F. <br /><br /> Adjustment for 7000+ feet:<br /> * Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.<br /> * Reduce sugar: for each cup, decrease 1 to 3 tablespoons.<br /> * Increase liquid: for each cup, add 3 to 4 tablespoons.<br /> * Increase oven temperature by 25 degrees F. <br />

NW Okie - 2009-05-10 18:49:44

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