A lT i T udE A djuS T MEn T S

395

ALTITUDE ADJUSTMENTS
AT HIGH ALTITUDES, atmospheric pressure is much lower 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.
Although general guidelines may be given, the exact adjustments required will vary for
dif- ferent kinds of cakes. Many manufacturers of flour, shortening, and other bakery
ingredients supply detailed information and adjusted formulas for any given locality.
In general, these are the adjustments you must
make:
Leavening. Leavening gases expand more when air pressure is lower, so you must
decrease the amounts of baking powder and baking soda. Also, reduce creaming and
foaming procedures so less air is incorporated.
Tougheners: Flour and Eggs. Cakes require firmer structure at high altitudes, so increase
both eggs and flour to supply adequate proteins for structure.
Tenderizers: Shortening and Sugar. For the same reason, you must decrease shortening
and sugar so that the structure will be firmer.
Liquids. At higher altitudes, water boils at a lower temperature and evaporates more
easily. Therefore, increase liquids 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.
Baking Temperatures. Increase baking temperatures by about 25F (14C) above 3500
feet.
Pan Greasing. High-fat cakes tend to stick at high altitudes. Grease pans more heavily.
Remove baked cakes from pans as soon as possible.
Storing. To prevent drying, wrap or ice cakes as soon as they are
cool.

APPROXIMATE FORMULA ADJUSTMENT IN SHORTENED CAKES AT HIGH ALTITUDE

INCREASE OR DECREASE

2500 FT
(750 M)

Baking powder

decrease

20%

40%

60%

Flour

increase

4%

9%

Eggs

increase

2.5%

9%

15%

Sugar

decrease

3%

6%

9%

Fat

decrease

9%

Liquid

increase

9%

15%

22%

INGREDIENT

5000 FT
(1500 M)

7500 FT
(2280 M)

To make adjustments, multiply the percentage indicated by the amount of the ingredient and then add or subtract the result, as indicated.
Example: Adjust 1 lb (16 oz) eggs for 7500 ft:
0.15 16 oz = 2.4 oz
16 oz + 2.4 oz = 18.4 oz

KEY POINTS TO REVIEW

How are cakes tested for doneness?
How are cakes removed from their baking pans?
What adjustments must be made to cake formulas that are to be baked at high
altitudes?