Steps for Baking at High Altitude

Question: I live in a home at 6,000 feet elevation and am having trouble baking a cake. I like making my cake from scratch, but when I bake it, it always rises nicely and then sinks in the middle. What do you suggest I do?

Answer: The following information about high-altitude cake baking comes from “Joy of Cooking” (Bobbs-Merrill, 1986) by Irma S. Rombauer and Marion Rombauer Becker:

“Cake batters at high altitudes are subject to pixie-like variations that often defy general rules. Read the comments and then launch forth on your own, keeping records at first until you know what gives you the greatest success. On the whole, cupcakes and layer cakes are better textured than loaf cakes.

“Up to 3000 feet, if you reduce the air in the cakes by not overbeating eggs, you will probably need no adjustment of the cake formula. Also raise the baking temperature about 25 degrees. In elevations higher than 3000 feet, continue to underbeat the eggs as compared to sea level consistency. Another way to reduce their volume is to keep the eggs refrigerated until almost ready to use.

“At around 5000 feet, it will also help to reduce the double-acting baking powder or baking soda by 1/8 to 1/4 teaspoon for each teaspoon called for in the recipe. Decrease sugar one to two tablespoons for each cup called for and increase liquid two to three tablespoons for each cup indicated. Raise the baking temperature about 25 degrees.

“At 7000 feet, decrease double-acting baking powder and baking soda by 1/4 teaspoon for every teaspoon called for. Decrease sugar by two to three tablespoons for each cup indicated and increase liquid by three to four tablespoons for each cup in the recipe. Increase the flour one tablespoon for each cup called for. Raise the baking temperature about 25 degrees.

“At 10,000 feet, decrease the double-acting baking powder or baking soda by one-quarter to one-half teaspoon for every teaspoon called for in the recipe, and add an extra egg, but do not overbeat the eggs. Decrease the sugar two to three tablespoons for each cup in the recipe. Increase the liquid by three to four tablespoons for each cup liquid indicated. Increase the flour by one to two tablespoons for each cup called for. Increase the baking temperature about 25 degrees.”

The book goes on to say “whatever formula you use, grease your baking pans well and dust them with flour or line them with parchment paper. For, at high altitudes, cakes have a tendency to stick to the pan. Fill cake pans only half full of batter, as high-altitude cakes may overflow.”

Perhaps this will help you, as well as others who live or vacation at high altitudes. You might also check bookstores in those areas for cookbooks that address the subject.