"Pie in the Sky" by Susan Purdy contains butter cake recipes that have worked for me at 5,000 feet elevation. Check out her website, highaltitudebaking.com.
Thank you sabre. I just went to that website and looks like there is some good information. I'll definately have to spend some time reading it. I'd like to try some of her recipes as well.
I read the article you linked to debbief, interesting....makes me wonder if...since butter colntains water...maybe decrease the liquid by maybe a tablespoon? Might make a difference? Hmmm....lol...I see this turning into a science experiment!!! Too bad they don't have chickens that can lay eggs with white yoks!! I was thinking about the whole egg thing too...maybe use half egg whites and half whole eggs? I would think it would have less yellow?
Ladij153, from what I've read, liquid should actually be increased and that seems to work for me usually. Also, if I have an extra rich recipe, I always add an extra egg (the whole egg) and that helps too. The whites work for strengthening, but also can cause the cake to be dry. There's just so much science to it all, it's hard to keep it all straight!
Me again.... One other thing I noticed is that using just egg whites in a cake at this altitude doesn't seem to work for some reason.... I always use whole eggs. Downside is never a true white cake...so I just offer a vanilla cake.
jhill3691, I use a scratch wasc recipe that uses only egg whites that I like. But I also use the whole egg in the same recipe (just use less eggs) when I don't need a true white. I do prefer the whole egg recipe.
Debbie, I just re-read your post and one of the things that I didn't notice before was it looks like you decrease the leavening AND increase the flour? I think I would do one or the other, not both. Don't quote me on this because I'm no scientist but I thought the increase in flour was to counteract the need for less leavening. For instance, in a cake mix, you can't adjust the leavening, thus the instructions tell you to increase the flour. I've never increased the flour in a scratch recipe; I decrease the leavening by 1/4 teaspoon for each teaspoon.
It can also help to separate your eggs; add the yolks when the recipe calls for the eggs but whip the egg whites to soft peaks and fold them into the batter at the end.
Elcee, I don't always do every adjustment in every recipe but this is what I've read about flour and leavening. "Increasing the flour is necessary to disperse the leavening action and slow down the rapid rise of the cake. The extra liquid is to counterbalance the rapid evaporation of liquids at high altitudes and the extra flour added to the cake batter."
I have a white cake recipe that calls for whipping the egg whites and adding at the end, but it doesn't use the yolks at all. I'll try your suggestion and separate the eggs for whole egg recipes. I have read however, not to overbeat the eggs which can cause cells to collapse. Also adding an additional egg to rich cakes will help keep them from falling.
I've been researching and reading information on this for awhile now trying to get a good scratch recipe collection and I've saved a fair amount of information to a Word document.
If you are interested, let me know and I will email it to you.
Also, the website by Susan Purdy - highaltitudebaking.com suggested by sabre looks like it has some great information. I plan to read that thoroughly. Thanks again sabre!
Thanks to all you for your suggestions and input. I do appreciate the help.