Recipe by Mt Harvard
"This recipe for white layer cake at high altitudes dates back to 1953. I've perfected at 11,000 feet."
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2 2/3 cups
sifted cake flour
1 1/4 cups
I live at 6000 ft and this recipe didn't fall but was very dry. Onward for a cake that isn't! If you want a truly white cake and not yellow, use the whites only.
I wondered when I read this recipe why there was no salt. I trusted the baker when they said they had "perfected" the recipe. Well, they have not. Add salt. The cake was dry, but the crumb was dense and what I have been looking for so I think I can tweak the recipe and get what I want. I live in Boulder and my baking has all but disappeared due to issues with hgh altitude but I 'm giving it another go. Wish me luck! Oh and this is a yellow cake, not white. What in the world is this baker thinking?
This recipe was good in that it did not fall. However, it WAS too dry. I wish I'd read the reviews prior to baking it. I live in Salt Lake City. I added a 1/4 tsp. of almond extract. The flavor of the cake is decent. I also paired it with allrecipes.com recipe for wedding cake icing. That recipe is terrific and it is great on this cake. This cake is pretty white, though not pure white. It is not yellow. To make it whiter, one could use clear imitation vanilla extract.
For the amount of time and ingredients this is not worth the trouble. It was not really dry but just was bland and the texture was not good.. I do have to add that I did not have any cake flour and subbed one cup minus two T. Regular flour...and being in Castle Rock CO it was a high altitude cake.
i tried this one tonight i had a happy accident i wasnt thinking and put 2 sticks of butter in it turned out soo good
* Percent Daily Values are based on a 2,000 calorie diet.
High Altitude Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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