HIGH ALTITUDE CHIFFON CAKE WITH VARIATIONS
At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
- Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
- Make a well in center and add oil, egg yolks, water, and vanilla.
- Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
- Place egg whites and cream of tartar in another mixer bowl.
- Using clean beaters, beat to stiff peaks but not dry.
- Add beaten eggs whites to batter by thirds.
- With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
- Pour batter into an ungreased, 10-inch tube pan.
- Bake at 350° for 55-65 minutes or until done.
- Remove from oven and cool in inverted pan.
- **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
- **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
- **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
Nutrition Facts : Calories 309.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 62.9, Sodium 276.2, Carbohydrate 47.9, Fiber 0.5, Sugar 25.3, Protein 5.4
HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS
This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sift flour and 1 cup sugar together three times.
- Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
- Slowly add 1/2 cup sugar, close to beater.
- Add almond extract and vanilla.
- Beat until quite stiff but not dry.
- Add sifted sugar-flour mixture by fourths.
- Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
- Scrape down sides constantly during this mixing.
- Pour batter into a 10-inch, ungreased tube pan.
- Bake approximately 30 minutes.
- Remove from oven and cool in inverted pan.
- Altitude Adjustments:.
- 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
- 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
- Variations:.
- Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
- Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
BEST HIGH-ALTITUDE BIRTHDAY CAKE
This is the best birthday cake recipe that's been perfected for baking at a high altitude of 6,000 feet. It is a dense and moist cake. Frost as desired.
Provided by ejcelli
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.
- Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated.
- Sift together flour, baking powder, and salt in a separate bowl.
- Mix milk, vanilla, and almond extract together in a third bowl.
- Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 57.9 g, Cholesterol 99 mg, Fat 13.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 7.7 g, Sodium 224.7 mg, Sugar 33.7 g
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