Swan Cake Flour Recipe

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1-2-3-4 LAYER CAKE RECIPE – SWANS DOWN® CAKE FLOUR

1-2-3-4 Layer Cake Recipe – Swans Down® Cake Flour

Delightful, delicious cake recipes and more from Swans Down Cake Flour!

Provided by: Swans Down Cake Flour

SWANS DOWN 1-2-3-4 POUND CAKE RECIPE | EPICURIOUS

Swans Down 1-2-3-4 Pound Cake Recipe | Epicurious

This moist pound cake is the most requested Swans Down recipe of all time. Whether it’s your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

Provided by: Reily Foods

Total time: 3 hours (includes cooling time)

Cook time: 30 minutes

Yield: Makes 1 10-inch cake

Ingredients:

1 cup (227g) unsalted butter
2 cups (396g) white granulated sugar
3 cups (360g) sifted Swans Down Cake Flour
4 large eggs, room temperature
¾ cup (170g) milk, whole or low-fat
2 tsp. baking powder
½ tsp. salt
1 tsp. vanilla extract
½ tsp. almond extract

Steps:

  • Preheat oven to 325°F.
  • Butter and lightly flour 10-inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
  • Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
  • Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
  • This recipe is made available as a courtesy by The Reily Foods Company.
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