High Altitude Cake Baking
By  priyaa  Date Posted: Jun. 23, 2012  Hits: 1,014   Rating:  (3.0) votes 97  Word Count: 201
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Why is high elevation a problem when baking?

Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very fast and high...then fall. As a result, you end up with a dense, dry cake. 

So, what do I do?

  • You may need to change the proportion of ingredients in a recipe.
  • You may need to raise the baking temperature as well.

Most cake recipes need no modification below or up to 3,000 feet. Above that, it's often necessary to adjust recipes slightly, by decreasing the leavening and sugar (or both) and increasing the liquids. Butter, which melts in the oven, is considered a liquid; eggs, however, are not--they act as stabilizers in baked goods.

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