Upgrade Your Holiday Baking with Swans Down® Cake Flour

Sponsored Content from Swans Down®

Since 1894, great bakers have agreed that there’s no substitute for Swans Down® Cake Flour. For perfect cakes, cookies, muffins, and more, nothing beats the superior quality of Swans Down. You’ll get baked delights with a featherlight texture because it’s a pure soft flour—27 times finer than all-purpose flour—and does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs. For more recipes, tips, and ideas, visit swansdown.com and download a free copy of 15 Recipes for Everyday Baking from our partners at Swans Down®. This exclusive booklet is filled with easy-to-follow recipes worth passing through the generations and offers delicious new twists on their traditional flavors. We’ve selected three of our favorite recipes from the e-book for you to preview. Have a wonderful holiday season, and bake some special memories with the one-of-a-kind taste of Swans Down® Cake Flour.

Chocolate-Drizzled Coffee Shortbread

Chocolate-Drizzled Coffee Shortbread
Makes about 36 cookies
  • 1 cup unsalted butter, softened
  • ⅓ cup confectioners’ sugar
  • 1⁄4 cup granulated sugar
  • 2 tablespoons French Market Creole Blend Ground Coffee
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon orange zest
  • 1 large egg yolk, room temperature
  • 1⁄2 teaspoon vanilla extract
  • 3 cups sifted Swans Down® Cake Flour
  • 6 ounces semisweet chocolate baking bars, chopped
  • 1 teaspoon all-vegetable shortening
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, 1 to 2 minutes. Add sugars, ground co ee, salt, and orange zest; beat at medium-low speed until smooth, about 1 minute. Add egg yolk and vanilla. Beat until combined, about 1 minute. With mixer on low speed, add our to butter mixture in two additions, beating until combined. Shape dough into a 12-inch log; wrap in plastic wrap, and refrigerate until firm, at least 2 hours.
  2. Preheat oven to 325°. Line 2 rimmed baking sheets with parchment paper.
  3. Using a serrated knife, cut dough crosswise into ¼-inch-thick rounds. Place at least 1 inch apart on prepared pans.
  4. Bake until tops are set and bottoms are lightly golden, 15 to 18 minutes. Let cool on pans for 1 minute. Remove from pans, and let cool completely on a wire rack.
  5. In a small microwave-safe bowl, heat chocolate on high in 10-second intervals, stirring between each, until melted and smooth (1 to 11/2 minutes total). Stir in shortening until smooth and well combined. Spoon chocolate mixture into a small pastry bag or resealable plastic bag; cut a 1⁄4-inch opening in tip or corner. Drizzle chocolate mixture over shortbread as desired. Let stand until set before serving, 15 to 20 minutes.


Herbed Cheese Straws

Herbed Cheese Straws
Makes about 84 cheese straws
  • 1 (8-ounce) block extra-sharp Cheddar cheese, room temperature
  • 3 cups sifted Swans Down® Cake Flour
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon dry mustard
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon ground red pepper
  • 2 teaspoons finely chopped fresh thyme
  • 3⁄4 cup unsalted butter, softened
  • Garnish: fresh thyme leaves
  1. Preheat oven to 400°.
  2. In the work bowl of a food processor fitted with the shredding disc attachment, grate cheese; transfer to a medium bowl. Switch to the blade attachment.
  3. In a large bowl, combine our, salt, garlic powder, dry mustard, black pepper, and red pepper; sift mixture once.
  4. Add our mixture and thyme to food processor; pulse 2 to 4 times to combine. Add cheese and butter; pulse until a dough ball forms.
  5. Using a cookie press tted with a ribbon disk, pipe dough into long straight lines, about ½- to ¾-inch apart, on ungreased baking sheets. Gently pat down to ensure ribbons are lying at on baking sheets.
  6. Bake until lightly browned, 8 to 10 minutes. Using a small sharp knife, gently cut into 2½-inch-long pieces. Using a small o set spatula, loosen from pans. Let cool completely. Garnish with thyme, if desired. Store in an airtight container for up to 5 days.

Vanilla Buttermilk Cake 

Vanilla-Buttermilk Cake
Makes 1 (9-inch) cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 6 large eggs, separated
  • 3 cups Swans Down® Cake Flour
  • 1 tablespoon baking powder
  • 3¼ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 4 teaspoons vanilla extract
  • Vanilla Frosting (recipe follows)
  • Garnish: fresh raspberries, fresh mint leaves
  1. Preheat oven to 350 °. Spray 2 (9-inch) round deep cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
  3. In a large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla Frosting between layers and on top and sides of cake. Garnish with raspberries and mint, if desired.

Vanilla Frosting
Makes about 6 cups
  • 1 ¼ cups unsalted butter, softened
  • 2 ¼ pounds confectioners' sugar, sifted
  • ⅔ cup whole buttermilk
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  1. In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar and enough buttermilk to achieve a spreadable consistency. Beat in vanilla and salt.




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