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Cakes tend to stick more when they are baked at high altitudes, so always grease your baking pans well and dust them with flour, or line them with parchment paper. Fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.
Learn the high-altitude baking adjustments that help your cakes and quick breads rise mountain-high without falling flat. Why is high elevation a problem when baking? Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very fast and high…then fall.
Baking powder: Decrease the baking powder, which is a leavening agent. Since leavening gases expand more quickly at higher elevations, you don’t need as much of the agent. Reduce each teaspoon by 1/8 teaspoon at 3,000 feet and by 1/4 teaspoon at 7,000 feet. Egg whites: At a high elevation, you only need to beat egg whites until soft peaks form.
Baking at a higher elevation—at least 3,000 ft. above sea level—causes different chemical reactions than baking at sea level, resulting in cakes that wind up pancake-flat. While you may not think of bakers as scientists, there is actually a lot of science behind the art of baking.
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