Swans Down Cake Recipes

 Swans Down has long been the premier in cake flour. Mama wouldn't use anything else and neither will I! For a nicer, lighter cake, SD was always the best. These are recipes from the original SD box. I came across them in a small ring binder. Mama cut them from the back of the box and taped them each on a page of its own.

1-2-3-4 CAKE

•  1 cup milk
•  2 sticks unsalted butter, room temp
•  2 cups of sugar
• 3 cups SDCF
•  3 tsp baking powder
•  4 eggs
•  1/2 tsp salt
•  1/2 tsp Almond extract

1.  Preheat oven to 350 degrees.
2.  Butter and flour 3 9" layer cake pans.
3.  Sift SDCF then lightly spoon 3 cups into a measuring cup.
4.  Cream butter in a large bowl.
5.  Gradually add sugar
6.  Cream until light and fluffy
7.  Add eggs 1 at a time to the creamed mixture, beating well after each addition.
8.  Resift the cake flour, but this time with the addition of the baking powder and salt.
9.  Add flour mixture alternately with milk and flavorings, blending after each addition until smooth.
10. DO NOT OVERBEAT!
11. Bake for 20-25 minutes or until the test is done with a toothpick.
12. Cool in pans for 10 minutes and remove to finish cooling on a rack.