Best Easy White Cake Recipe for High Altitude

If you live in a high-altitude area, you probably know that baking can be a bit of a challenge. The lower air pressure and drier climate can affect the outcome of your baked goods. However, fear not! We have the perfect white cake recipe that is specifically designed for high-altitude baking. This recipe is not only easy to make but also yields a moist and delicious cake every time.

Ingredients:
– 2 ¼ cups all-purpose flour
– 2 ½ teaspoons baking powder
– ½ teaspoon salt
– 1 ½ cups granulated sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup milk
– 4 egg whites

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy.
4. Add the vanilla extract and mix until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing well after each addition.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Now that you have the recipe, let’s address some common questions related to high-altitude baking:

1. Why is baking at high altitudes different?
At high altitudes, the air pressure is lower, which affects the rising process of baked goods. Additionally, the drier climate can cause ingredients to evaporate faster, leading to dry and crumbly baked goods.

2. How does this recipe accommodate high-altitude baking?
This recipe adjusts the ingredient ratios to account for the lower air pressure and drier climate, resulting in a cake with the perfect texture and moisture.

3. Can I substitute the all-purpose flour with cake flour?
Yes, you can substitute the all-purpose flour with cake flour if desired. The cake will have a softer texture and a finer crumb.

4. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may need to reduce the amount of salt in the recipe to maintain the right balance of flavors.

5. Can I add flavorings or extracts to the cake batter?
Absolutely! You can add additional flavorings or extracts such as almond or lemon extract to enhance the taste of the cake.

6. Can I use whole eggs instead of just egg whites?
Using only egg whites helps to create a lighter and fluffier texture in the cake. However, if you prefer using whole eggs, you can substitute them for the egg whites. Just keep in mind that the texture may be slightly denser.

7. Can I make this recipe in a different pan size?
Yes, you can adjust the baking time and temperature accordingly if using a different pan size. Just make sure to keep an eye on the cakes and do a toothpick test to ensure they are fully baked.

Now armed with this easy white cake recipe, you can confidently bake a delicious cake even in high-altitude areas. Enjoy your homemade cake and impress your friends and family with your baking skills!