Baking in Johannesburg
I'm starting the online cooking course as set out by Delia. The first baking exercise is the Classic Sponge Cake. I know that daily temperatures, humidity, air pressure etc can have an effect on baking particularly breads and cakes.
I'm staying in Johannesburg which is 1753 metres above sea level. It's summer here with some days very humid and some days very hot and dry. How does this affect the quantity of ingredients to get a quality cake or can I simply take the plunge and start baking?