Originally Posted by chachagyrl22
I was told that not all recipes need to be ajusted for high elevation, so I was at a loss but now that you pointed that out, I think I did forget that step. Thanks again for your help.
Hi, chachagyrl22, I've been baking at just over 6000 feet above sea level for around 16 years. At 7000 ft I doubt if any cake recipe will work without some adjusting. I think when people say that not all recipes need to be adjusted, they're referring to 3000-4000 ft. I've settled into recipes that work really well for me but when I do try something new, I always make the most basic adjustments right off the bat.
At the most basic level, you need to:
decrease sugar by 2 tbs per cup
increase liquid by 2 tbs per cup*
decrease leavening by 1/4 tsp per tsp
*sometimes more, it helps to know what your batter consistency should be
It also helps to separate your eggs; beat the whites to soft peaks; fold them into the batter at the end.
I bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes. FYI, I know some people disagree with this advice but it works for me so I keep on suggesting it to people who are having trouble with high altitude baking.