GENERAL HIGH ALTITUDE BAKING TIPS

  • Reduce baking powder by 1/8-1/4 per tsp.

  • Reduce sugar by 0-2 Tbsp. per cup

  • Increase liquid by 2-4 Tbsp. per cup to counter-balance rapid evaporation of liquids

  • Use cold water and large cold eggs to give cake extra strength

  • Don’t over-beat eggs to prevent too much air being added

  • Generously grease and flour cake pans to prevent cakes from sticking – with the exception of angel food and sponge cakes, which should always be baked in ungreased pans

  • Fill pans 1/3 to no more than 1/2 full to avoid batter overflow caused by rapid cake expansion

  • Increase oven temperature by 25 degrees to help “set” the batter before it over-expands

  • Reduce baking time about 20 percent to prevent over-baking at the higher temperature

  • For yeast cakes, watch dough carefully since they rise more quickly. Judge rise time by change in dough’s bulk, not by the amount of time it takes

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