Help me convert a cake recipe please?

Question

My husband is trying to make a cake his mother makes - problem is she is at sea level (and a chef) and we are at 5280 feet - it's not coming out.

He takes 4 eggs whips them, adds 1 cup flour (sifts it in) one cup sugar (sifts it in) and 1/4 tsp baking soda.

He beats it all well and purs it into a COOKIE SHEET sized (greased and floured pan) he does this 3 times for 3 layers, then puts on his icing mix.

Here is our problem: it is not raising and is dry. How can we convert it for high altitude, dry climate (as opposed to sea climate)?

Thanks so much.

Answer 1

Shouldnt there be some kind of shortening in it? What kind of cake is it?

Answer 2

Are you sure it is not egg whites whipped and then the yolks beaten separately and folded in?  Then flour & sugar folded in.  

I would do it that way.  Then I would increase baking soda to 3/4 teaspoon.

It sounds like a sponge cake recipe to me and that is the procedure for them.  Is it a light fluffy cake?    

I live in CO at about 3500 altitude..  and I usually just increase the leavening - baking power or baking soda by about 2/3rds..

Hope this helps.

Answer 3

Hmm...sounds tricky. I found this website that has a few pointers for high altitude

http://www.thecookinginn.com/haltitude.h...

The leaving in this recipe is steam from the egg whites and the baking soda. These are going to happen more rapidly before the structure from the flour is developed giving you a dry flat product. I would try to increase the oven temp and lessen the baking soda.

Also, there is not a lot of fat in this recipe, I know this sounds counter intuitive but I would try only greasing the bottom of the cookie sheet. The eggs need to be able to cling onto the side of the pan to help rise. The grease and flour won't allow them to climb as easily.

Good luck!