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The secret to high altitude baking



by Sally Uhrich

Baking from scratch in Colorado can be especially challenging, particularly for those of us living in higher altitudes. This is due to the decreased atmospheric pressure which can cause cakes to fall flat. The frustration is enough to make even the most “seasoned” cook resort to using store bought mixes. Although most packaged bake mixes have high altitude adjustments noted on the package, they usually contain preservatives and can have a high fat content.

If you are baking from scratch, the Colorado State University Extension Office recommends the following guidelines: Raise the oven temperature by 15 to 25 degrees. For each teaspoon of baking powder, decrease by one-fourth teaspoon; for each cup of sugar, decrease by two tablespoons; for each cup of liquid, increase by two to four tablespoons.

A recipe your can’t pass up on for Easter brunch

Visit www.castlepinesconnection.com for a fabulous dessert to compliment your Easter meal. Create the taste of spring with a low-fat Ginger Angel Food Cake and coconut frosting. The ginger is a refreshing addition to the cake, while the coconut extract is reminiscent of the flavoring in Easter egg candy.

One advantage to angel food cake is the lower fat content, due to the use of egg whites and not the yolks. Our recipe is already adjusted for high-altitude cooking. Check it out…

Ginger Angel Food Cake with Coconut Frosting

1 cup sifted cake flour (4 ounces)
1/2 cup cornstarch
12 large egg whites
1-1/2 teaspoons cream of tartar
1/4teaspoon salt 1-1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger

Frosting:

1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
3/4 cup flaked sweetened coconut, toasted (optional)

Preheat oven to 350 degrees.

Combine flour and cornstarch, stirring with a whisk.

Place 12 egg whites in a large bowl; beat with a mixer at high speed until foamy.

Add 1-1/2 teaspoons cream of tartar and salt; beat until soft peaks form.

Add 1-1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form.

Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture; fold in.

Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly.

Break air pockets by cutting through batter with a knife.

Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched.

Invert pan; cool completely.

Loosen cake from sides of pan using a narrow, metal spatula.

Invert cake onto a plate.

To prepare frosting, combine sugar, water, cream of tartar, and egg whites in top of a double boiler.

Beat at low speed with a mixer 30 seconds or until blended.

Place over boiling water; beat constantly at high speed until stiff peaks form and a thermometer registers 160 degrees, about 7 minutes.

Remove from heat; beat in 1 teaspoon vanilla and coconut extract.

Spread frosting evenly over cake.

Sprinkle cake with coconut. Yield: 12 servings

Pastel colored jelly beans may be used to decorate the cake, for an even prettier presentation. The tantalizing flavor and appearance makes this dessert a welcome addition to any Easter dinner.

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