I recently went to my friend’s house at an elevation of 3100 ft. I bake my pineapple cake in her oven. Wow! I was the nicest cake I have ever baked, including those baked with white flour and real sugar. The layers were over 1 1/2 inches high and the texture was much lighter than the one I baked in my oven. So, I am back to experimenting with the basic yellow oat flour cake. It stands to reason that if the rule of thumb for higher elevations is to decrease the leavening in the recipe, then the reverse must be true for us folks down in the valley. *See my post on leavening oat flour.
I will let you know what I find out when my new oat flour arrives.
My Cinnamon Chocolate cake always comes out great at my elevation, so some chemical reaction is happening that needs to be altered for a lighter texture in the yellow cake version.
Cocoa and Flour Substitutions _ How to Substitute Cocoa for Flour _ Flour for Cocoa
Check out the pdf above. I thought this was interesting info, and perhaps will help in our further cake exploits.
My friends think this version with the bananas is to die for. I added an extra 1/2 tsp of baking powder to the original recipe per instructed by the info I previously posted. I made the vanilla whipped cream frosting, and dipped my banana slices in orange juice, then drained them in a colander. It was perfect. Yummmm!!!
I am no Guru on this issue, just sharing my experience. I always have to remember that I am dealing with two issues-
1) a flour that has no gluten
2) a substitute sugar that needs special handling
Till next time-