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Finally tried this at 8000 feet with standard altitude adjustments and it came out perfectly without collapsing in the center! For others looking to bake this at altitude I recommend half as much baking powder, increase flour by 1T, decrease sugar by 2T, bake at 360F for the first 10mins then drop to 350.
Has anyone tested this recipe at high altitude? Any recommendations for adjustments?
Standard adjustments (reduce leavening+sugar, increase flour+liquid) don't usually work well on items that get their most of their rise from whipped egg white and I usual avoid such recipes. But this looks too good not to try.