high altitude baking
 

I just read my posted message. this is my first time and I realized I
didn't ask for what I needed. I really need the recipie for a hot milk
orange chiffon cake, and some suggestions for making it work at high
altitudes. Duplicating the cake wouldn't be as good as being with my
grandma again but it would be a nice memory.
Thanks,
Karen

high altitude baking
 

wrote:
> I just read my posted message. this is my first time and I realized I
> didn't ask for what I needed. I really need the recipie for a hot milk
> orange chiffon cake, and some suggestions for making it work at high
> altitudes. Duplicating the cake wouldn't be as good as being with my
> grandma again but it would be a nice memory.
> Thanks,
> Karen

Hey you might try asking the rec.food.cooking as well. Quite
interesting this one.. what how do you adjust, what are the difference?

high altitude baking
 

On 27 Mar 2006 15:45:53 -0800, >
wrote:
>
> I just read my posted message. this is my first time and I realized I
> didn't ask for what I needed. I really need the recipie for a hot milk
> orange chiffon cake, and some suggestions for making it work at high
> altitudes. Duplicating the cake wouldn't be as good as being with my
> grandma again but it would be a nice memory.


I don't do many cakes, but I'd suggest looking in Maida Heatter's books, or
on-line. Rose's Cake Bible is another option, but her recipes tend to be
fussier than the results warrant.

As to high altitude adjustments, at 4,500 feet, I really wouldn't worry
about it. My wife used to live around 5,300 feet, we now live at 7,700
feet. She found no reason to adjust when she lived at 5,300 feet. At 7,700
feet, you need to adjust.

If you find recipes don't work, here are some starting points. Cut your
riser by around 25%. And an extra tablespoon or so of flour.

Have fun,
Mike

high altitude baking
 

Thanks, this gives me a starting point

high altitude baking
 

Thanks, that is where I started. If I get a success I will post it.

high altitude baking