Angel food cake is a light and airy dessert that is loved by many. However, when it comes to baking angel food cake at high altitudes, things can get a bit tricky. The lower air pressure and lower atmospheric humidity at high altitudes can result in a cake that is dense, dry, or not rising as expected. But don’t worry, with a few tweaks and tips, you can still make a perfectly delicious high altitude angel food cake that is as good as (if not better than!) its low altitude counterpart.
What You Need To Make High-Altitude Angel Food Cake Recipe
How To Make High-Altitude Angel Food Cake
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 ¼ teaspoons cream of tartar
- 1 ½ cups egg whites
- 1 ⅛ cups white sugar
- 1 ⅓ cups sifted cake flour
- Preheat the oven to 165°C (330°F). In a metal or glass bowl, beat the egg whites with cream of tartar and salt until they form soft peaks. Gradually add the sugar, continuing to whip until medium peaks form. Keep in mind that this recipe is for high-altitudes, so the peaks should just droop over. Mix in the vanilla and lemon extracts. Gently fold in the flour, one fourth at a time, using a rubber spatula. Pour the batter into a 9-inch, clean, and dry tube pan.
- Bake for 25 minutes, then raise the temperature to 190°C (375°F) and continue baking for an additional 3 minutes, or until the cake starts to contract. Flip the pan upside down on a wire rack to cool. Once cooled, use a spatula or knife to loosen the outer edge and remove the cake firmly.
Pro Tips for Making High-Altitude Angel Food Cake
Expert Advice for Crafting Fluffy Angel Food Cake at Elevated Heights
Baking at high altitude can be a challenge, but with these pro tips, you can create a delicious and perfectly risen angel food cake. Here are some key things to keep in mind when baking this light and airy dessert at elevated locations:
- Use cake flour instead of all-purpose flour to ensure a delicate and tender crumb.
- Gradually add sugar to the egg whites to help stabilize the mixture and prevent collapse.
- Use a large mixing bowl to whip the egg whites to maximum volume, then fold in the dry ingredients carefully to preserve the airy texture.
- Increase the baking temperature by 25°F to help the cake set and rise properly.
- Place the cake in a cool oven and do not open the door during the first 20 minutes of baking to prevent the cake from collapsing.
- Cool the cake upside down to prevent it from deflating, as angel food cake relies on its structure to maintain its shape.
- By following these pro tips, you can create a high-altitude angel food cake that is fluffy, airy, and perfectly risen every time!
Making a high altitude angel food cake can be a bit challenging, but with the right adjustments and techniques, you can still enjoy a perfectly light and airy dessert that is as good as (if not better than!) its low altitude counterpart. So, get ready to put on your baking gloves, and get started on making a delicious high altitude angel food cake today!
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