CAKE MAKING AT HIGH ALTITUDES

Transcription

1 CAKE MAKING AT HIGH ALTITUDES

2 CAKE MAKING AT HIGH ALTITUDES That successful cake making in mountainous regions differs in certain respects from cake making at sea level has been known for some time. Carefully controlled experiments have been conducted at various elevations to determine the effect of altitude upon proportions of ingredients and cake-making technics in general. Various suggestions have been made for adapting sea-level recipes to use at high altitudes, but due to the fact that cake recipes differ greatly in the proportion of ingredients, rules which cover all cases cannot be given. The Importance of the Sugar Proportion The sugar proportion seems to be the most important factor in high-altitude cake making. There must be a decrease in the amount of sugar as altitude increases, but a decrease which does not affect the desirable sweetness of the cake. Incorrect proportions of sugar are apparent in both the texture and crust of the cake. Too little sugar gives coarse, dry cake with thick cell walls and a pale brown crust. Too much sugar makes gummy cake with loose, crumbly texture and a crackled, sugary crust. As a rule, the same basic cake recipes may be used interchangeably at any altitude between sea level and 3000 feet. Around 3000 feet, however, recipes usually need to be modified. Recent investigations indicate that there should be a decrease of 3 t h e amount of sugar from sea-level proportions for every 1000 feet rise in elevation. Since 1 cup of sugar contains 16 level tablespoons, this reduction is equal to about y 2 tablespoon per cup of sugar for every 1000 feet rise in altitude. Unless the basic recipe contains the maximum amount of sugar for sea-level proportions, the rule cannot be applied exactly, and serves rather as a general guide.

3 Evaporation takes place rapidly at high elevations. For this reason, cake dries out very quickly after baking. The use of sour milk and cream, also boiling water, helps to retain the moistness of fresh cake. When boiling water is used, it should be added last and the mixture poured into the pans and baked immediately. Baking Temperatures at High Altitudes Above 3000 feet, baking temperatures are often increased slightly as the altitude increases (about 2 or 3 degrees for every 1000 feet rise). This higher temperature may shorten the baking period slightly. The baking temperatures specified in this leaflet are for 3000 feet altitude. Tested Recipes for Different Altitudes The recipes which follow have been carefully tested at the altitudes indicated. In each case, the correct reduction in sugar has been made. The recipes are adapted for use at three different altitudes, namely 3000 feet, 5000 feet, and 7500 feet, respectively. Anyone living at an altitude different from these should use the recipe for the nearest given altitude. These recipes were developed with Calumet Baking Powder, the Double-Acting Baking Powder. If another type of baking powder is used, the amount should be increased as recommended by the manufacturers, since baking powders are not interchangeable in amounts. All measurements in these recipes are level. Grateful acknowledgment is made of the cooperation given in checking the recipes to the Home Economics Departments of the University of Montana, Missoula, Mont., Montana State College, Bozeman, Mont., State Teachers College, Silver City, New Mexico, University of Utah, Salt Lake City, Utah, State College of Washington, Pullman, Wash., and University of Wyoming, Laramie, Wyo.

4 SWANS DOWN SPONGE CAKE (3000 feet altitude) 1 cup sifted Swans Down Cake Flour 1 cup, plus 2 tablespoons, sugar 34 cup water 6 egg whites, stiffly beaten with 6 egg yolks Grated rind of 34 lemon (1 teaspoon) 2 tablespoons lemon juice Sift flour once, measure, and sift four more times. Boil sugar and water until a small amount of syrup forms a soft ball in cold water, or spins a long thread. Pour hot syrup in fine stream over beaten egg whites, beating constantly. Continue beating as mixture cools. Beat egg yolks until thick and lemon-colored; add lemon rind and juice and fold into syrup mixture. Fold in flour gradually. Pour into ungreased tube pan and bake in slow oven (323 F.) 55 to 60 minutes. Remove from oven and invert pan for 1 hour, or until cold. (5000 feet altitude) 1 cup sifted Swans Down Cake Flour 1 cup, plus 1 tablespoon, sugar 34 cup water 6 egg whites, stiffly beaten with 6 egg yolks Grated rind of 34 lemon (1 teaspoon) 2 tablespoons lemon juice Method same as for Swans Down Sponge Cake at 3000 feet. (7500 feet altitude) 1 cup sifted Swans Down Cake Flour 1 cup sugar 34 cup water 6 egg whites, stiffly beaten with 6 egg yolks Grated rind of 34 lemon (1 teaspoon) 2 tablespoons lemon juice Method same as for Swans Down Sponge Cake at 3000 feet.

5 COCONUT LAYER CAKE (3000 feet altitude) 3 cups sifted Swans Down Cake Flour 2 teaspoons baking powder* 54 cup butter or other shortening 134 cups sugar 3 eggs, well beaten cup milk Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour and milk alternately, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two 9-inch or three 8-inch greased layer pans in moderate oven (375 F.) 25 to 30 minutes. When cool, spread Coconut Seven Minute Frosting between layers and on top and sides of cake. (5000 feet altitude) 3 cups sifted Swans Down Cake Flour 2 teaspoons baking powder* 54 cup butter or other shortening 1/4 cups sugar 3 eggs, well beaten 54 cup milk Method same as for Coconut Layer Cake at 3000 feet. (7500 feet altitude) 3 cups sifted Swans Down Cake Flour 2 teaspoons baking powder* 54 cup butter or other shortening 1 cup, plus 2 tablespoons, sugar 3 eggs, well beaten 54 cup milk Method same as for Coconut Layer Cake at 3000 feet.

6 SWANS DOWN WHITE CAKE (3000 feet altitude) 2 cups sifted Swans Down Cake Flour 2 teaspoons baking powder* 34 cup butter or other shortening 1 cup sugar cup milk 3 egg whites, stiffly beaten Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour and milk alternately, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in greased pan, 8x8x2 inches, in moderate oven (350 F.) 50 minutes. When cool, spread Orange Frosting on top and sides of cake. Or, bake in two greased 8-inch layer pans in moderate oven (375 F.) 25 minutes. When cool, spread Fruit Filling between layers and Boiled Frosting on top of cake. (5000 feet altitude) 2 cups sifted Swans Down Cake Flour 2 teaspoons baking powder* 34 cup butter or other shortening 1 cup, minus 1 tablespoon, sugar 54 cup milk 3 egg whites, stiffly beaten Method same as for Swans Down White Cake at 3000 feet. (7500 feet altitude) 2 cups sifted Swans Down Cake 1 cup, minus 3 tablespoons, sugar Flour % cup milk 2 teaspoons baking powder* 3 egg whites, stiffly beaten 34 cup butter or other shortening Method same as for Swans Down White Cake at 3000 feet.

7 SOUR CREAM CAKE (3000 feet altitude) lj4 cups sifted Swans Down Cake Flour 34 teaspoon soda 34 teaspoon baking powder* 1 cup thin sour cream (20%) 1 cup sugar 2 eggs, well beaten Sift flour once, measure, add soda, baking powder, and salt, and sift together three times. Beat cream until frothy, add sugar gradually; then add eggs and vanilla. Fold in flour, a small amount at a time. Beat after each addition until smooth. Bake in two greased 8-inch layer pans in moderate oven (350 F.) 25 minutes. When cool, spread Fudge Frosting between layers and on top and sides of cake. (5000 feet altitude) 134 cups sifted Swans Down Cake Flour 34 teaspoon soda 34 teaspoon baking powder* 1 cup thin sour cream (20%) 1 cup, minus 2 tablespoons, sugar 2 eggs, well beaten Method same as for Sour Cream Cake at 3000 feet. (7500 feet altitude) 134 cups sifted Swans Down Cake Flour 34 teaspoon soda 34 teaspoon baking powder* 1 cup thin sour cream (20%) 54 cup sugar 2 eggs, well beaten Method same as for Sour Cream Cake at 3000 feet.

8 CHOCOLATE CAKE This cake is especially good for regions in which evaporation is rapid, as the cake remains moist for several days. The batter is unusually thin. (3000 feet altitude) cups sifted Swans Down Cake 1 cup, plus 2 tablespoons, sugar Flour 2 eggs, well beaten 1 teaspoon soda 34 cup sour milk 6 tablespoons Baker's Breakfast 34 teaspoon vanilla Cocoa 34 cup boiling water 34 cup butter or other shortening Sift flour once, measure, add soda and cocoa, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs; then flour and milk alternately, a small amount at a time. Beat after each addition until smooth. Add vanilla. Add boiling water, 3^ at a time, beating thoroughly after each addition. Pour immediately into two greased 8-inch layer pans. Bake in moderate oven (350 F.) 25 minutes. When cool, spread Chocolate Frosting between layers and on top and sides of cake. (5000 feet altitude) 1/4 cups sifted Swans Down Cake 1 cup, plus 1 tablespoon, sugar Flour 2 eggs, well beaten 1 teaspoon soda 34 cup sour milk 6 tablespoons Baker's Breakfast 34 teaspoon vanilla Cocoa 34 cup boiling water 34 cup butter or other shortening Method same as for Chocolate Cake at 3000 feet. (7500 feet altitude) 134 cups sifted Swans Down Cake 1 cup sugar Flour 2 eggs, well beaten 1 teaspoon soda 34 cup sour milk 6 tablespoons Baker's Breakfast 34 teaspoon vanilla Cocoa 34 cup boiling water 34 cup butter or other shortening Method same as for Chocolate Cake at 3000 feet.

9 COCONUT SEVEN MINUTE 2 egg whites, unbeaten 134 cups sugar 5 tablespoons water 134 teaspoons light corn syrup 1 can Baker's Coconut, Southern Style FROSTING Put egg whites, sugar, water, and corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from fire. Add vanilla and Yi can Baker's Coconut. Beat until thick enough to spread. Spread between layers and on top and sides of Coconut Layer Cake. Sprinkle remaining coconut over frosted cake. ORANGE FROSTING Grated rind and juice of 1 orange 1 teaspoon lemon juice 3 tablespoons butter 2 cups confectioners' sugar, sifted with 1 egg yolk, slightly beaten Add rind to fruit juices and let stand 15 minutes; strain. Cream butter until very soft, add sugar gradually, and blend thoroughly. Pour fruit juices slowly over egg yolk; then add to creamed mixture gradually, and beat until light and fluffy. Spread on Swans Down White Cake. CHOCOLATE FROSTING 2 cups confectioners' sugar 3 tablespoons butter 34 teaspoon vanilla 3 tablespoons Baker's Breakfast Cocoa 3 tablespoons hot milk Sift sugar, salt, and cocoa together. Cream butter until very soft, add sugar mixture gradually, and blend thoroughly. Add vanilla; then add hot milk, a few drops at a time, until of consistency to spread. Beat mixture until light and fluffy. Spread between layers and on top and sides of ChocolateCake.

10 BOILED FROSTING cups sugar lp2 teaspoons light corn syrup % cup water 3 egg whites, stiffly beaten Cook sugar, corn syrup, and water together until a small amount of syrup forms a soft ball in cold water, or spins a long thread. Pour syrup slowly over egg whites, beating constantly. Add vanilla and continue beating until stiff enough to spread on cake. Use half of recipe in Fruit Filling and spread remaining half on top of Swans Down White Cake. FRUIT FILLING J/2 cup seeded raisins, chopped 1 cup nut meats, chopped y 2 cup figs, chopped A teaspoon vanilla y 2 cup dates, chopped recipe Boiled Frosting Combine fruits, nuts, and vanilla. Pour Boiled Frosting over fruit mixture and mix well. Spread between layers of Swans Down White Cake. FUDGE FROSTING 2 squares Baker's Unsweetened Dash of salt Chocolate, cut in pieces 2 tablespoons light corn syrup % cup milk 2 tablespoons butter 2 cups sugar Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup, and stir until sugar is dissolved and mixture boils. Continue cooking, without stirring, until a small amount of mixture forms a very soft ball in cold water. Remove from fire. Add butter and vanilla. Cool to lukewarm. Beat until of right consistency to spread. If desired, place over hot water to keep soft while spreading. Spread between layers and on top and sides or Sour Cream Cake.

11 Cities and Towns at High Altitudes Results of recent experiments indicate that the recipes in this leaflet are successful at elevations of 3000 feet, 5000 feet, and 7500 feet altitude. Before making a cake, consult this table, find the nearest given altitude, and then use the recipe for this elevation. City Altitude City Altitude City Altitude ARIZONA Recipes for 3000 feet Clifton 3440 Globe 3509 Tucson Bisbee 5300 Douglas Jerome 4763 Nogales Prescott Winslow Recipes for 7500 feet Flagstaff COLORADO Boulder Can5n City Colorado Springs Denver Fort Collins Fort Morgan Grand Junction Greeley La Junta Longmont Loveland Montrose Pueblo 4656 Sterling Trinidad Rocky Ford Recipes for 7500 feet Alamosa Durango Gunnison Salida 7038 IDAHO Recipes for 3000 feet Boise 2695 Coeur d'alene Moscow Blackfoot Idaho Falls Pocatello MONTANA Recipes for 3000 feet Billings Great Falls Havre 2480 Kalispell Miles City Missoula Anaconda Bozeman Butte 5544 Deer Lodge Helena 4009 Lewiston Livingston Red Lodge Recipes for 7500 feet Whitefish NEBRASKA Recipes for 3000 feet North Platte Chadron Alliance Scotts Bluff Sidney 4085 NEVADA Reno 4484 NEW MEXICO Albuquerque Deming Las Cruces Silver City Roswell Recipes for 7500 feet Las Vegas Santa Fe Raton 6637 SOUTH DAKOTA Recipes for 3000 feet Hot Springs Rapid City Custer 5301 Deadwood Lead 5089 TEXAS Recipes for 3000 feet Rio Grande Amarillo El Paso UTAH Brigham Lehi 4550 Logan 4507 Murray Ogden 4307 Provo 4532 Salt Lake City Recipes for 7500 feet Eureka Park City WYOMING Casper 5101 Cheyenne Lander 5377 Sheridan Recipes for 7500 feet Evanston Laramie Rawlins Rock Springs

12 SWANS DOWN CAKE FLOUR Important to High-Altitude Cake Making In making up recipes adjusted to high altitudes, you'll have surer success you'll get smoother, finer, more delicate cake if you always use Swans Down Cake Flour. You'll get perfection you simply could not get with ordinary flour. That's because Swans Down is milled from special wheat. The wheat used for ordinary flour contains a tough, elastic gluten suited for bread making only. But Swans Down contains a delicate, pliable gluten a gluten that responds perfectly to "quick" cake leavens. What's more, Swans Down is 27 times finer than ordinary flour. That's why it makes such a difference! That's why it's so important to use Swans Down for all your fine cake making. IMPORTANT It is not -possible to "make" cake flour by merely adding cornstarch to bread flour, as is sometimes recommended, for the tough gluten of bread flour cannot be changed. Consumer Service Department IGLEHEART BROTHERS, INC. Established 1856 Evansville, Indiana nd printing 1933 G. F. Corp. Printed in U S. A.