GENERAL HIGH-ALTITUDE ADJUSTMENTS FOR CAKE BATTERS
Underbeat eggs and egg whites to keep cakes from rising too high at altitudes from 3,000 feet up. Use cold eggs rather than room-temperature ones, because cold eggs do not trap as much air when beaten and so expand less during baking. Increase baking temperatures by 15 to 25 degrees, to set the structure before too much rising occurs. For very rich batters, try decreasing the fat by 1 to 2 tablespoons and/or adding an egg. Do not fill pans more than half full.
Except when baking angel and sponge cakes, grease cake pans, especially decorative ones, well (and flour them if you wish) to counteract the tendency of cakes to stick; line all flat-bottomed pans with wax or parchment paper for easiest removal.
Use the chart as a starting point for additional adjustments depending on specific altitude. Always try the smallest adjustments first.
