High Altitude Vanilla Cake Food

BEST HIGH-ALTITUDE BIRTHDAY CAKE

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.

HIGH ALTITUDE CHIFFON CAKE WITH VARIATIONS

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.

HIGH ALTITUDE CAKE

Steps:

• Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
• Sift the cake flour and baking powder into a bowl and set to the side.
• Beat butter and sugar until light and fluffy, up to 10 minutes.
• Mix in eggs, one at a time, fully blending each one in before adding the next.
• Stir in vanilla.
• Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
• Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
• Cool cakes in the pans set over a wire rack.