 Poster: A snowHead
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Every year my daughter ,who's birthday is on New Years day ,has to put up with Shop bought Birthday cake cause my wife can't get hers to rise at our apartment in Ste Foy , ex chalet girls / cooks out there whats the secret ?
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I am none of the above but has she turned the oven on?. I would have expected it to rise more due to reduced air pressure.
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Hmm... I was cooking cakes at 2,100m last season and seemed to go OK!! All our recipes were from the company cookbook though which was obviously designed to be used at high altitude.
As I understand it they tend to rise very quickly and then fall straight away if you're not careful, try increasing the temperature (less time to collapse) or reducing the amount of baking powder (rise less).
I found with biscuits/cookies (which we were getting recipes for off the net) you had to use a lot more flour than the "sea level" recipe said. So maybe try increasing the flour or decreasing the liquid?
Off google, I guess try that to begin with:
http://allrecipes.com/HowTo/high-altitude-cake-baking/detail.aspx
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Rob Mackley, I'd PM Megamum, she's sure to know the answer.
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You'll need to Register first of course.
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Yoghurt cake and the little pink sachets (baking powder I think but its in little pink sachets next to the flour/ baking section) you get from the supermarche. And I did this at 1800 
Here is the recipe courtesy of Natives http://www.natives.co.uk/seasons/recipes/yoghurt.htm
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Thanks everyone , I will get her to have a look .
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Now theres an interesting round for Great British Bake off next year... AGREED , that would be a laugh .
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Less raising agent. I've needed to do very little else, but I only cook at 1600m and I don't often make cakes. Our local patisserie has a Black Forest Gateau (not to mention sundry other delights) which are just a million times better than anything I can make.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Yoghurt cake. 1 pot yoghurt, 1 pot oil, 1 pot sugar, 3 pots flour, 4 eggs, baking powder.
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Will there be enough for your neigbours Rob?
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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If your there Foggi
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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+1 Nadenoodlee,
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| Sitter wrote: |
| Yoghurt cake. 1 pot yoghurt, 1 pot oil, 1 pot sugar, 3 pots flour, 4 eggs, baking powder. |
The chalet girl/boys secret.... works every time!!
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You know it makes sense.
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Yup! The yogurt cake works in Les Gets - I was warned that my bread would not rise - in the Panasonic breadmaker - but we have had no trouble with that. We are only at about 1250. Reminds me that I should be making a birthday cake at Christmas for elder son - not often with us so suppose we should make the effort..
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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| marcellus wrote: |
| Sitter wrote: |
| Yoghurt cake. 1 pot yoghurt, 1 pot oil, 1 pot sugar, 3 pots flour, 4 eggs, baking powder. |
The chalet girl/boys secret.... works every time!! |
For chocolate you can swap the yoghurt for a chocolate yoghurt. I would use two pots of flour and one of cocoa. Slightly under cook so it comes out with a really decadent middle, similar to a fondant. Smash up a bar 70% so you have large chunks too......... uuummmmmmm... might have to go and turn the oven on.........
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Poster: A snowHead
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sounds a good recipe - how big are the "pots"? Given that there's a finite number of eggs, that's important.
I make bread all the time - I have no problem making it at 1600m, it doesn't seem to make any difference. I use a breadmaker to make the dough (no sticky work surfaces or hands) but I always get it out of the machine, form it by hand and bake in the oven - so much nicer.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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| pam w wrote: |
sounds a good recipe - how big are the "pots"? Given that there's a finite number of eggs, that's important.
I make bread all the time - I have no problem making it at 1600m, it doesn't seem to make any difference. I use a breadmaker to make the dough (no sticky work surfaces or hands) but I always get it out of the machine, form it by hand and bake in the oven - so much nicer. |
Just the normal size you'd have for breakfast, about 125g I think they are. So easy to make tho, just mix everything in together and add whatever to flavour it, cocoa powder, chocolate, orange, lemon, banana, coffeee....
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Sounds like a US "cup" measure. will give that a go - I always have a litre pot of homemade plain yogurt in the fridge. I like the idea of a bar of 70% chocolate. Or maybe coffee and chopped walnuts.....Might have to have a go at that tomorrow. Will it work at sea level, I wonder?
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You need to Login to know who's really who.
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Sitter, it's 2 of sugar IMHO and for an 8" tin use a standard small yoghurt pot. I don't recommend using Olive Oil because the taste can be a bit strange. Light sunflower oil is fine.
I usually ice mine with icing sugar and lemon juice (no water) it goes down a treat.
p.s. I've never noticed that altitude make the slightest difference to cake baking but certainly the characteristics of ovens vary enormously
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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1 or 2 cups of suger doesn't make that much difference really, never had any complaints about my cakes over the seasons, other than them being too nice. Standard small yog pots are about 125g I think, I've always been in large chalets/chalet hotels so making cakes for 28+, just used a dariol mould as a measure for everything as the yogurt came in 5l tubs, the flour in 30kg bags etc. Seen all sorts come out tho, forgetting the baking powder is a common one and I know of people who've used olive oil.
Agree on the ovens, takes a bit of playing around to get it right.
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You'll need to Register first of course.
You'll need to Register first of course.
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Rob Mackley, you're in Les Fermes de Sainte Foy, right?
Every single one of the WhirlPool ovens that I've seen in many Sainte Foy chalets/apartments in the last 5 years has had a broken bottom element. Among other things, this particularly stops cakes from rising (as the bottom of the oven never gets hot)! I think I've replaced 8 ovens so far because of this problem.
Might be worth checking!
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Your right above foggi , I changed to a nice all singing Fan oven last year , The Mrs is quite impressed by the results of the Forum although she claims she's not that crap at cakes there . Photos of Choc Cake to be posted New Years Day .
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I will ask my lad when he gets home tonight as well he is the Alpine chef
Funny thing is that I only read today that this yogurt cake recipe is a very British thing in the Alps, is this true I don't know but it works
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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I'm going to have to stop looking at this thread....... might make one at the weekend when the family will be around.
I did, for the first time, make some Italian biscotti yesterday - as a contribution to an Italian conversation group I am joining tomorrow night. Interesting recipe, something I've never made before, with dried cranberries and pistachios. Even with such expensive ingredients they were much cheaper - and far nicer - than those ones you buy in expensive coffee shops.
Just got to make sure there are enough left for tomorrow night, now.....
Sorry, thread drift..... it's thinking about baking that does it.
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Sometimes there is a thread on snowHeads that just needs printing out 
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Dammit! Now I want chocolate cake 
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