Any suggestions for sucessful baking of 12" layers at 8100 feet?
I live at about 7700 ft., and the WASC recipe works for me EVERYTIME. Can't say that about other recipes, but this one ......WHAT A FIND! THANK YOU CAKECENTRAL FAMILY!!!!
I love high altitude threads. I'm at 5000 ft. I try to get my mixes to a pound cake-like thickness and never use a runny batter. That said, add 1/4 - 3/4 cup more flour. Add an extra egg OR 2 tblsp of meringue powder or just powdered egg whites. And I pretty much cut out most if not all of the baking powder, especially if there's already baking soda.
Use baking strips AND several flower nails (2 - 3 at least) evenly spaced upside down in the center. You should have no problem. GL
OOPS.....I DID forget to say that I use 7 whole eggs, instead of 8 egg whites, or 6 whole eggs, as others do. I find that an extra egg prevents me from having to adjust the flour, sugar or oil at all in this recipe.