any good swans down cake flour recipes out there?

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  • Swirly
    Lv 7
    1 decade ago
    Favorite Answer

    Lots of them!

    GOLDEN SWANS DOWN ANNIVERSARY CAKE

    3 eggs

    1 cup sour cream

    2 teaspoons vanilla

    2-1/2 cups Swans Down Cake Flour, sifted

    2/3 cup (2-ounce) unblanched almonds, sliced, toasted, finley ground

    1 cup sugar

    1-1/2 teaspoon baking powder

    1 teaspoon baking soda

    3/4 teaspoon salt

    2 tablespoons orange zest, grated

    1 cup (2 sticks) unsalted butter, softened

    GRAND MARNIER SYRUP:

    1/2 cup sugar.

    1/4 cup fresh orange juice

    1/3 cup Grand Marnier

    CHOCOLATE GANACHE GLAZE:

    6 ounces bittersweet chocolate, finley grated

    1/2 cup heavy cream, scalded

    Preheat oven to 350 degrees. Combine eggs, 1/4 cup sour cream and vanilla. Set aside. Mix together dry ingredients and orange zest in large bowl. Add butter and remaining sour cream. Mix on low speed until moistened. Beat on medium speed until creamy. Gradually add egg mixture in thirds, mixing well after each addition. Spread batter in prepared 9-cup fluted tube pan. Bake until tester inserted in center comes out clean, 55 to 65 minutes. Remove cake from oven. Poke holes in top of cake. Brush with 1/2 of Grand Marnier Syrup. Cool in pan 10 minutes. Invert onto cooling rack. Brush with remaining syrup. Cool before glazing with Chocolate Ganache. TIP: Process toasted almonds with sugar and orange zest in a food processor for perfect texture. GRAND MARNIER SYRUP: Heat sugar, orange juice and Grand Marnier in small saucepan until dissolved. (note: For non-alcoholic version, replace with additional orange juice.) CHOCOLATE GANACHE GLAZE: Process in food processor or grate until very fine. Scald cream in small saucepan. Add grated chocolate. Cover and let sit for five minutes. Gently stir until smooth. If necessary, stir on low heat to melt chocolate. Place cake on cooling rack with waxed paper underneath to catch drippings. Pour ganache glaze over cake.

    ANGEL FOOD CAKE WITH WHIPPED CREAM FILLING AND RASPBERRY SAUCE

    For Cake

    1 ¼ cups sifted Swans Down Cake Flour

    1 ½ cups plus 5 tablespoons sugar

    1 ½ cups (about 12) egg whites, at room temperature

    1 ½ teaspoon cream of tartar

    1 teaspoon vanilla

    ¼ teaspoon almond extract

    ¼ teaspoon salt

    For cream filling

    1 cup heavy whipping cream

    2 tablespoons confectioners' sugar

    1 teaspoon vanilla

    For raspberry sauce

    2 pints raspberries

    6 tablespoons superfine sugar

    4 teaspoons fresh lemon juice

    Topping

    1 ½ pints raspberries

    Preheat oven to 375 degree F. Make cream filling: In a bowl with an electric mixer beat together cream, sugar, and vanilla until stiff peaks form. Make raspberry sauce: In a food processor or blender puree all ingredients. Strain mixture through a fine sieve, pressing firmly with a rubber spatula. Make cake: In a bowl sift together flour and ½ cup sugar four times. In a large bowl with an electric mixer beat together egg whites, cream of tartar, vanilla, almond extract, and salt until they hold soft peaks. Gradually beat in remaining 1 cup plus 5 tablespoons sugar until whites hold glossy peaks, about 3 minutes. Sift a fourth of flour mixture evenly over egg mixture and with a rubber spatula fold gently until almost incorporated (do not stir or mix). Repeat process three more times until flour is incorporated. Pour batter into a 10-inch tube pan and bake 35 to 40 minutes, or until cake springs back when pressed lightly. Invert cake onto rack, leaving pan on top of cake 1 hour. Run a thin knife around sides and center tube of pan and unmold. Split cake in half horizontally with a serrated knife. Place bottom half of cake on a cake plate and spread with about 1 cup cream filling. Arrange half of raspberries on filling and top with remaining cake half. Spread remaining cream onto top of cake and cover with remaining raspberries. Serve cake with raspberry sauce.

    PEACH UPSIDE-DOWN CAKE

    For topping

    ¾ stick (6 tablespoons) unsalted butter, cut into pieces

    2/3 cup firmly packed light brown sugar

    1 tablespoon dark rum

    3 cups sliced peeled peaches

    For cake

    1 ½ cups Swans Down Cake Flour

    2 ½ teaspoons baking powder

    ½ teaspoon salt

    ½ stick (1/4 cup) unsalted butter, softened

    ½ cup granulated sugar

    1 large egg

    ½ cup milk

    1 teaspoon vanilla

    Preheat oven to 375 degrees F. and butter

    a 9- by 2-inch round cake pan.

    Make topping: In small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread topping evenly in pan and arrange peaches on top.

    Make cake: In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. In a small bowl combine milk and vanilla. Add flour mixture to butter mixture in batches alternately with milk mixture, beginning and ending with flour mixture and beating until batter is just combined (do not overbeat).

    Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto a serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm or at room temperature.

    THE ULTIMATE CHOCOLATE CHOCOLATE BIRTHDAY CAKE

    For frosting

    18 ounces semisweet chocolate chips

    3 cups whipping cream

    2 to 5 teaspoons light corn syrup

    For cake

    1 ¾ cup Swans Down Cake Flour

    ¾ cup unsweetened cocoa powder (not Dutch process)

    1 ½ teaspoons baking powder

    ¾ teaspoon baking soda

    ¾ teaspoon salt

    1 cup sour cream

    1/3 cup water

    2 ½ teaspoons vanilla

    2 sticks (1 cup) unsalted butter, softened

    1 1/3 cups firmly packed light brown sugar

    3 large eggs

    Make frosting: In a heavy saucepan melt chocolate chips in cream over low heat, stirring constantly, until combined and thickened, 20 to 25 minutes. Increase heat to medium low, and cook, stirring, 3 minutes more. Remove from heat and stir in corn syrup. Transfer to a large metal bowl and chill, covered. Stir frosting every 15 to 20 minutes until cool enough to spread, about 2 hours. Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter and flour pans, knocking out excess. Place 1 cake layer on a cake plate and spread evenly with about 1 cup frosting. Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake. Make cake: In a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well. Divide batter between pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely.

    ORANGE CHIFFON CAKE WITH PINEAPPLE GLAZE range

    For cake

    2 cups Swans Down Cake Flour

    1 ½ cups sugar

    1 tablespoon baking powder

    1 teaspoon salt

    ½ cup vegetable oil

    6 large eggs

    ¾ cup water

    2 tablespoons freshly grated orange zest

    ½ teaspoon cream of tartar

    For glaze

    1 ½ cups sifted confectioners' sugar

    ¼ cup frozen pineapple juice concentrate, at room temperature

    1 teaspoon fresh orange juice

    Make cake: In a large bowl sift together flour, sugar, baking powder and salt. Make a well in the center and add oil, egg yolks (reserve whites), water, and zest and stir until combined well. In another bowl with an electric mixer beat egg whites with cream of tartar until very stiff. With a rubber spatula gently fold egg whites into batter until blended well (do not stir or beat). Pour batter into a 10-inch tube pan and bake 1 hour and 10 minutes, or until cake springs back when pressed lightly. Invert cake onto rack and cool 1 hour. Run a thin knife around sides and center tube of pan and unmold. Make glaze: In a bowl with an electric mixer beat together all ingredients until smooth. Adjust flavor and consistency by adding more sugar or juice if desired. Spread glaze on top of warm cake. Preheat oven to 325 degrees F.

    1-2-3-4 Cake

    1-2-3-4 Pound Cake

    America's Favorite Chocolate Cake

    Apple Streusel Coffee Cake

    Banana Chocolate Chip Cake

    Chocolate Chocolate Raspberry Cake

    Chocolate Coffee Souffle Cake

    Chocolate Spangled Angel Food Cake

    Classic Carrot Cake

    Classic Coffeecake

    Coconut Cake with Citrus Curd

    Gingerbread Cake

    Happy Day Cake

    Hot Chocolate Cake

    Lady Baltimore Cake

    Light White Layer Cake

    Maple Cake with Walnut Streusel

    Perfect Pineapple Upside-down Cake

    Red Velvet Cake

    Rose's Favorite Lemon Poppy Seed Pound Cake

    Simple Cinnamon Cake

    Sour Cream Banana Cake

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  • 1 decade ago

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    3 C Swan's Down Cake Flour

    2 Sticks Butter -- * see note

    3 C Granulated Sugar

    6 Eggs -- **see note

    1 C Heavy Whipping Cream

    1 Tsp Vanilla Or Lemon Extract

    Sift flour once in medium bowl; set aside.

    In large bowl, cream butter until light yellow and smooth. Add sugar

    and beat again.

    Beat in eggs, one at a time. Beat well after each addition.

    Pour in about 2 cups of the flour, beat. Beat in remainder of cake flour.

    Pour batter into greased and floured tube pan. Bake about 1½ jpitd sy

    350°; use a cake tester to test for doneness. Cool for 15 minutes on cake

    rack before turning out to cool thoroughly.

    Makes 1 10-inch pound cake.

  • Anonymous
    1 decade ago

    Total found # 12 sections in copy cat recipes...

    This is a very popular recipe from the Swan's Down flour bag. It might be what your friend wants. I've added the recipes for the filling and frosting for the New Years Eve cake but it could be filled or frosted with anything desired.

    New Years Eve Cake

    3 c Sifted Swan's Down Cake Flour

    3 teaspoons Calumet Baking Powder

    1/2 teaspoon Salt

    2/3 cups Butter, lard, or shortening

    2 cups Sugar

    1 cup Milk

    1 1/2 teaspoons Vanilla

    6 Egg whites, stiffly beaten

    Chocolate Cream filling (recipe follows)

    Hungarian Chocolate Frosting (recipe follows)

    Preheat oven to 375 degrees F

    Sift flour once, measure, add baking powder and salt and sift together

    three times. Cream butter (or lard) thoroughly, add sugar gradually, and cream

    together until light and fluffy. Add flour, alternately with milk, a

    small amount at a time, beating after each addition until smooth, beginning and ending with flour. Add

    flavoring. Fold in egg whites. Bake in three

    greased 9-inch layer pans at 375 degrees Fahrenheit for

    20 to 25 minutes (toothpick test.) Spread Chocolate Cream Filling between

    layers and Hungarian Chocolate Frosting on top and sides of

    cake. When frosting is set, write the numbers from one to twelve

    around top of cake with white frosting to represent the face of a

    clock. Place hands of clock at twelve o'clock.

    Chocolate Cream Filling

    3 Squares Baker's Unsweetened Chocolate

    2 cups Milk

    3/4 cup Sugar

    4 Tablespoons Swans Down Cake Flour

    1/2 teaspoon Salt

    2 Egg yolks, slightly beaten

    1 Tablespoon Butter

    1 teaspoon Vanilla

    Add chocolate to milk and heat in double

    boiler. When chocolate is melted, beat with mixer or whisk until

    blended. Combine sugar, flour, and salt; add gradually to chocolate

    mixture and cook until thickened, stirring occasionally. Pour small

    amount of mixture over egg yolks, stirring vigorously; return to

    double boiler and cook 2 minutes longer, stirring constantly. Add

    butter and vanilla, and cool. Makes 2 1/2 cups filling.

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