Cake and Mix Recipes for High Altitudes in New Mexico Circular 293 Revised by Carol Turner1 INTRODUCTION Success in baking has often been considered a measure of one’s ability as a cook. Newcomers to New Mexico discover that favorite recipes don’t produce a famil- iar, fine cake. Cakes may rise too high and flow over the top of the pan, or rise and then fall. Perhaps they are more porous and crumbly. Failures can often be explained by differences in altitude. This circular pres- ents selected and tested recipes for elevations of 5,000, 7,500, and 10,000 ft. As elevation increases, air pressure decreases, so reci- pes must be changed to compensate for the difference. The usual modification in a cake containing shortening is to reduce the baking powder. For each 2,500-ft rise in elevation, the baking powder is reduced by approxi- mately 1/4 to 1/2 teaspoon per 2 cups of flour. Reduc- © Bhofack2 | Dreamstime.com ing sugar and increasing liquid as the elevation increases may also improve the cake. However, contrary to popu- flour is manufactured to produce light and tender lar opinion, there is no set rule to use in modifying a cakes. All-purpose flour will not yield as fine or light a sea-level recipe to adapt it to high-elevation use. Modi- cake. For best results, use the type of flour specified for fications depend upon the amounts of and relationships each recipe. among the various ingredients of the original recipe. Eggs should be relatively fresh and stored in Therefore, we have collected recipes that are particularly the refrigerator. suitable to New Mexico. GENERAL INSTRUCTIONS TYPES OF CAKES At higher elevations, cakes are more sensitive to slight General recipes that may be modified to produce other changes. It is important to carefully follow the direc- interesting products are included in this circular. tions given for each recipe. Be sure that measurements The first group consists of cakes in which egg white, are exact, and especially note the addition or subtraction egg yolk, or whole eggs are the leavening agents, such of amounts from cups of flour or liquid. Always use as angel food and sponge cakes. Another group is com- measuring spoons or cups when definite amounts of in- posed of cakes that contain shortening and are leavened gredients are specified. with baking powder or soda. These may contain either When measuring flour and baking powder, do not whole eggs or egg whites. For variety, additional cakes, pack them, but spoon lightly into the cup or spoon such as sour cream cakes, gingerbread, applesauce cake, and level off. Always sift flour before measuring. Brown carrot cake, light and dark fruit cakes, and oatmeal cake, sugar and shortening should be packed into the cup have been included. or spoon to give accurate measurements. Shortening should be at room temperature for best results. Cakes are easier to remove from pans if waxed paper INGREDIENTS is used. Grease the pan, fit the waxed paper to the pan Cake flour was used for most recipes. Some recipes, bottom, and grease the paper. If you prefer, dust the pan however, specify the use of all-purpose flour. Cake with flour after greasing. Do not grease the sides of the 1Retired Extension Food and Nutrition Specialist, Department of Extension Family and Consumer Sciences, New Mexico State University. To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu pan unless specified. After the batter has been poured the sides of the pan. Remove the cake from the pan after into the pan, cut through it several times with a spatula it has cooled about 15 minutes and immediately pull to release the pockets of air that may be trapped in it off the waxed paper. Cool the cake completely on a wire and cause holes in the cake. When the cake is removed rack before frosting or storing it. from the pan, lift the waxed paper off immediately. Oven temperature regulators vary, so it is always wise Pan size is given for each recipe, although other sizes to check the temperature with an oven thermometer. If may be used if the total volume is the same. the oven temperature is too high or too low, have the reg- ulator adjusted by the dealer or learn what setting is nec- Mixing Method essary to obtain the temperature needed inside the oven. Electric mixers, both upright and portable, were used Baking temperatures in electric and gas ovens to develop these recipes. Observe recommended mixing are comparable. speeds. Use medium or high speeds (depending on your mixer) for creaming shortening and sugar and adding What to Expect from a Recipe eggs. Use low speeds for adding dry ingredients and liq- If you follow the directions carefully, each of these uid. Scrape down the sides of the bowl frequently with a recipes will yield an excellent cake with the ingredients rubber scraper. used. A cake with relatively larger amounts of sugar and Cakes made with an electric mixer will be uniform fat will give a finer, more velvety type of cake than a less every time they are made if care is taken in measuring rich recipe. However, cakes from less rich recipes will be ingredients, mixing times are carefully watched, and very acceptable. baking conditions are the same. The sponge cake should be light, springy, and slightly moist and contain relatively large air cells. The shorten- Baking Times and Temperatures ing-type cakes should have slightly rounded tops, a light Baking times for recipes may vary depending on the ac- brown surface, and a velvety, fine-grained interior. curacy of the oven. Remove the cake when it appears to These recipes have been tested for three specific eleva- be done, whether or not the exact time specified in the tions. If the elevation at which you live is not exactly recipe has elapsed. To test for doneness, press the surface 5,000, 7,500, or 10,000 ft, use the recipe adapted for of the cake lightly. If it springs back, remove cake from the elevation closest to yours (see Table 1 on page 11). the oven. A cake is also done when it pulls away from Angel Food Cake Variations 5,000 ft/Preheat oven: 400°F Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour. Omit almond extract 1 cup plus 1 tablespoon sifted cake flour and increase vanilla extract to 1 1/2 teaspoons. 1 cup sugar Spiced Angel Food Cake: Sift 1/2 teaspoon nutmeg, 1 3/4 cups egg whites (refrigerator temperature) 1/4 teaspoon cloves, and 1 teaspoon cinnamon with 1/4 teaspoon salt the flour. Omit vanilla and almond extracts. 2 teaspoons cream of tartar This unique variation of plain angel food is nice for 1/2 cup sugar an autumn dessert when served with whipped cream. A 1/2 teaspoon almond extract topping of whipped cream mixed with crushed peanut 1/2 teaspoon vanilla extract brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Directions Sift flour and sugar together three times. Place egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (but not stiff peak). Elevation Adjustments Slowly add 1/2 cup sugar, close to beater. Add almond 7,500 ft: Increase flour to 1 cup plus 2 tablespoons. Re- and vanilla extracts. Beat until quite stiff but not dry. duce the 1 cup of sugar to 3/4 cup plus 2 tablespoons. Add sifted sugar/flour mixture by fourths. Mix on low 10,000 ft: Increase flour to 1 1/4 cups. Reduce the speed 10 seconds after each of the first three additions 1 cup of sugar to 3/4 cup. Increase the baking and 20 seconds after last addition. Scrape down sides temperature to 425°F. constantly while mixing. Pour batter into a 10-inch, ungreased tube pan. Bake at 400°F, for approximately 30 minutes. Re- move from oven and cool in inverted pan. Circular 293 • Page 2 Applesauce Cake powder, salt, and sugar into mixer bowl. Add shorten- 5,000 ft/Preheat oven: 350°F ing, applesauce, and eggs. Mix 30 seconds on low speed, scraping frequently. Beat 3 1/2 minutes on medium 2 cups sifted all-purpose flour speed, scraping bowl 3 or 4 times. Stir in flour-coated 1/2 teaspoon cinnamon raisins and nuts. Pour batter into pans. Bake at 350°F. 1/4 teaspoon nutmeg 1/2 teaspoon cloves One square 9 × 9 × 2-inch pan: 35–40 minutes. 1 teaspoon baking soda 1/2 teaspoon baking powder 20 cupcakes (two thirds full): 20–23 minutes. 1/2 teaspoon salt 1 cup sugar If a larger cake is desired, increase all ingredients by 1/2 cup shortening (room temperature) half and bake in 9 × 13 × 2-inch pan for approxi- or 1/2 cup cooking oil mately 50 minutes. 1 1/4 cups applesauce (canned, sweetened) 2 eggs Remove from oven. Immediately loosen cake from 1 cup raisins pan by running a thin spatula around the edges. Turn 1/2 cup nuts (optional) cake onto wire rack to cool. Cover tightly or wrap the cooled cake to prevent drying. Directions Grease and flour bottom of pan or line with waxed Elevation Adjustments paper. Reserve 1 tablespoon of flour and stir into the rai- 7,500 ft: Omit baking powder.