why does baking cakes in high altitude places requires additional flour and water?

Question

thermodynamics

Answer 1

My guess would be that the gas released by yeast during fermentation of the sugars (or god forbid, baking powder) would make the cake too fluffy in low air pressure at high altitudes. So, to make the cake more rigid you need to add more flour and water.

Answer 2

Gravity tends to push masses together into one lump.
So at sea level the mass of the cake would be more dense and smaller in volume than at high altitude where the push of gravity is less.
So for the same amount of water and flower and yeast the cake would have a bigger volume at high atitude.

This is a good experiment to show that Gravity is a push and not a pull.

Answer 3

did you just answer your own question?