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This is the original Swan’s Down Cake recipe for high-altitude. It’s been in use since at least 1894, so I’d guess it’s pretty solid. And Swan’s Down cake flour is still around today, which is pretty remarkable as well. I use their cake flour and have had great results with it.

What is cake flour, and why use it here? This is an excellent question. Normally, for successful high-altitude baking, you would choose a flour with a higher protein content – not cake flour that purposely cuts back on protein to avoid gluten formation. Without gluten, cakes form a light, delicate texture. It’s this structure that is difficult to achieve at high-altitude. And that’s where this recipe comes in.

The trick here is whipped egg whites. Egg whites create this structure that cake flour lacks, without introducing protein strands that can make for a tougher texture. If you fold in lightly whipped egg whites, while baking at a bit higher temperature, you can set your cake structure and still protect that light, beautiful texture.

The original cake recipe is from a tattered magazine page stuck in an old church cookbook. I finally found the origin online here. I’ve included the three recipes separately – regular altitude, 5,000 feet and 7,000 feet.

Why Swan’s Down Cake?

Baking at high-altitude (above 3,000 ft.) can be problematic as the bubbles that cause the cake to rise form too fast. This causes the cake to rise really quickly, before the batter has been baked enough to set. Without a structure, the cake will rise, then fall. The problem is usually too much leavening (baking powder or baking soda). You can see more about this in my article, “Why Did My Cake Sink in the Middle?”

Swan’s Down cake flour offers a great solution: Whip the egg whites just a bit before adding to the batter. That way, you can use less leavening, but still get that light, fluffy cake you want.

There are other options, and I share some in my post about high-altitude baking here. But if you want to go with something tried-and-true, you can’t go wrong with this recipe.

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5 from 1 vote

Swan’s Down High-Altitude White Cake for 7,000 ft Altitude

This is the original Swan’s Down high altitude white cake recipe. It’s been in use since around 1894, so I’d guess it’s pretty solid. And Swan’s Down is still around today, which is pretty remarkable as well. I use their cake flour and have had great results with it.

Prep Time10

Cook Time25

Cooling on Rack10

Total Time35

Course: Dessert

Cuisine: American

Keyword: High-Altitude Baking, High-Altitude Cake

Servings: 12 Servings

Author: Don Herman

Ingredients

For Meringue in Batter (Prepare beforehand)

3 lg Egg Whites
1/4 cup Sugar

For Cake

2 cups Cake Flour I’m sure Swan’s Down would appreciate a purchase.
1 3/4 tsp Baking Powder
3/4 tsp Salt
1 cup Sugar LESS 2 tbsp
1/2 cup Butter or Lard At room temperature.
1 cup Milk LESS 1 tbsp
1 tsp Vanilla

Instructions

Have the shortening at room temperature. Grease and flour or line bottoms of pans with parchment paper and grease the top. Use two round 8-inch layers, 1 1/4 inches deep. Start oven for moderate heat (375° F).
Prepare meringue by beating egg whites with hand mixer until foamy; add sugar gradually, beating only until meringue will hold up in soft peaks.
The Mix-Easy Mixing Method (I actually use this. At high-altitude it works well, as you really don’t want too much air whipped into the butter/sugar.)
Stir butter or lard just to soften. Sift in dry ingredients. Add 3/4 of the milk and mix until all flour is dampened. Then beat 2 minutes. Scrape down bowl.
Add remaining milk, blend, then add meringue mixture and beat 1 minute longer.
Turn batter into pans. Bake in moderate oven (375º F) 25 minutes, or until done.
This cake may also be baked in a 9X9X2-inch pan or a 10X10X2-inch pan in moderate oven for 30 minutes, or until done.

Fat Daddio’s Anodized Aluminum Round Cake Pans, 2 Piece Set, 9 x 2 Inch

And the version for 5000 ft: