At high altitudes, atmospheric pressure is much less than at sea level. This factor must be taken into account in cake baking. Formulas must be adjusted to suit baking conditions more than 2000 or 3000 feet above sea level.While general guidelines can be given, the exact adjustments required will vary for different kinds of cake.
Many manufacturers of flour, shortening, and other bakery ingredients will supply detailed information and adjusted formulas for any given locality. In general, the following adjustments must be made above 2000 or 3000 feet elevation.
Leavening gases expand more when air pressure is lower, so baking powder and baking soda must be decreased. Creaming and foaming procedures should also be reduced so that less air is incorporated.
Cakes require firmer structure at high altitudes. Both eggs and flour must be increased to supply adequate proteins for structure.
For the same reasons, shortening and sugar must be decreased so that the structure will be firmer.
As altitudes become higher, water boils at a lower temperature and evaporates more easily. Liquids must be increased to prevent excess drying both during and after baking. This also helps compensate for the decrease in moisturizers (sugar and fat) and the increase in flour, which absorbs moisture.
Increase baking temperature by about 25° F (14° C) above 3500 feet.
| Ingredient | Increase or Decrease | 2500 ft. | 5000 ft. | 7500 ft. |
|---|---|---|---|---|
| Baking powder | Decrease | 20% | 40% | 60% |
| Flour | Increase | ---- | 4% | 9% |
| Eggs | Increase | 2 1/2% | 9% | 15% |
| Sugar | Decrease | 3% | 6% | 9% |
| Fat | Decrease | ---- | ---- | 9% |
| Liquid | Increase | 9% | 15% | 22% |
To make adjustments, multiply the percentage indicated by the amount of ingredient and
add or subtract this result as indicated.