high altitude baking

I just read my posted message. this is my first time and I realized I didn't ask for what I needed. I really need the recipie for a hot milk orange chiffon cake, and some suggestions for making it work at high altitudes. Duplicating the cake wouldn't be as good as being with my grandma again but it would be a nice memory. Thanks, Karen

Hey you might try asking the rec.food.cooking as well. Quite interesting this one.. what how do you adjust, what are the difference?

I don't do many cakes, but I'd suggest looking in Maida Heatter's books, or on-line. Rose's Cake Bible is another option, but her recipes tend to be fussier than the results warrant.

As to high altitude adjustments, at 4,500 feet, I really wouldn't worry about it. My wife used to live around 5,300 feet, we now live at 7,700 feet. She found no reason to adjust when she lived at 5,300 feet. At 7,700 feet, you need to adjust.

If you find recipes don't work, here are some starting points. Cut your riser by around 25%. And an extra tablespoon or so of flour.

Have fun, Mike

Thanks, this gives me a starting point

Thanks, that is where I started. If I get a success I will post it.

Karen, I remember reading about this i Joy of Cooking, but don't remember any details as I liven below sea level. Maybe you have access to a copy somewhere.

Interesting.... I have baked various chiffon cakes for years and never heard of hot milk chiffon cake. Milk is not an ingredient for chiffon cakes but commonly added to sponge batters. I was wondering the cake might be wrongly named and what your grandma did was actually a hot milk orange flavored based sponge cake?

Could you please show the recipe so that we can check what really is?