kathy, i am sorry that happened. as far as i know, cakes not using chemical leavening (baking powder or soda) do not need any adjustments for high altitude baking.

RHC Tres Leches uses the Biscuit de Savoie cake, essentially.

did you open the oven door during baking? that usually does the collapsing of the center on sponge cakes.

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I live at 5000 feet, how do i adjust the Tres Leches cake? I followed the directions and my cake fell in the middle. When I normally bake a cake I add a little more flour and liquid, but there isn't more liquid to add. Thanks

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NEWS!!!! We have just edited this video, beating time is 5 minutes with a stand mixer and NOT 10 minutes. 10 is for hand mixers!!!

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Rose, I am perplexed about the increase in time that you are indicating here, when normally I have only seen a 5 minute high-speed beating time for your genoises. I have noticed upon checking with recipes and preferences of other chefs of renown that there are various choices - high, high medium, high, then to medium and so forth. I have always just stuck with your five minute, but now would go forward with the ten-minute change if you are in favor of this now. Thanks for all your help, as always.

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Thank you,Rose,for this valuable information. I,also have difficulty with genoise. When you mix the eggs with the stand mixer,is it on top speed, number 10 for ten minutes.

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Thank you for posting this. I have such difficulty with genoise. The biggest problem is little flour balls hiding in the batter and not visible until the cake is baked and flipped over for cooling.

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Thanks so much, Rose, for this update. I am sure it will increase my ability to bake a fine genoise after many problematic ones! I love your very instrumental Baking Magic Tips.

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