Experiment number two of high altitude cooking.

So here's my next attempt of cooking a cake at high altitude. As you can see the results are pretty similar to the first one. Oh dear!  So what did I do differently?  I sieved the flour and cooked it on a shelf lower.  Both of these factors obviously make no difference at all when cooking at high altitude!  It is still as flat as a pancake and the mixture still seeped over the sides rather than rising.  A change of flour I think next time.  (At least this experiment tastes good even if it doesn't look great!).