High-Altitude Baking

on

 Cakes

  • At high-altitues cakes rise faster while baking and then collapse before they are cooked through. To counter this, decrease the amount of leavening agents by 25%. 
  • To add more structure to the cake as it bakes, add more flour. Add 25% to 30% more flour. 
  • As the liquid in cakes evaporates faster, the sugar in the recipe will concentrate more. Reduce sugar to avoid overly sweet cakes. 
  • Increase the liquid slightly, 1 or 2 tablespoons per cup of liquid. 




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