Southern Spanish Cake (2 eggs)
1 3/4 cups sifted Swans Down Cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter or other shortening
1 cup sugar
2 egg yolks, well beaten
1/2 cup milk
2 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, salt and cinnamon, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
Add egg yolks, and beat well; then add flour, alternately with milk; a small amount at a time. Beat after each addition until smooth. Fold in egg whites. Bake in two greased 8-inch layer pans un moderate oven (375 degrees F.) 25 minutes. Spread with Morocco Frosting. Double recipe for three 9-inch layers.
2 egg whites, unbeaten
1 1/4 cups granulated sugar
1/4 cup brown sugar, firmly packed
5 tablespoons cold water
1 square Baker’s Unsweetened Chocolate, melted
Put egg whites, sugar and water in upper part of double boiler. Beat with rotary beater until thoroughly mixed. Place over rapidly noiling water, beat constantly with rotary egg beater and cool 7 minutes or until frosting will stand in peaks. Remove from fire, fold in chocolate carefully but thoroughly and spread on cake. Makes enough frosting to cover tops and sides of two 8-inch layers.
(All measurements level)
Or Use Coffee Frosting:
4 tablespoons butter
2 cups sifted confectioners sugar
2 tablespoons strong coffee (about)
Cream butter, add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with coffee, until of right consistency to spread. Beat after each addition until smooth. Add salt. Makes enough to cover an 8x8x2 inch cake, or tops of two 9 inch layer cakes.
Cake-makers with big ambitions-and slim pocketbooks-this dare is for you!
A quick and easy recipe is printed on this page. It calls for two eggs-no more-very little shortening. But male it up-using Swans Down Cake FLour, exactly as the recipe tells you. Then jot down the cost-and we dare you to compare! Feel the delicate…silky texture! Taste the deliciousness! You never before made so luxurious a cake-for so little!
The credit, of course, is Swans Down’s. To get anywhere near so gorgeous a cake with ordinary flour, you’d have to throw economy out the window. You’d have to use more eggs, more shortening.
Swans Down’s secret it simple. All wheat is not alike. Ordinary flour designed primarily for bread-baking, is milled from wheat with a tough, elastic gluten-necessary to withstand the kneading and rising of bread dough.
But Swans Down is made from wheat that has tender, pliable gluten-ideal for the delicate quick expansion of a cake mixture. What’s more, Swans Down is 27 times as fine as ordinary flour…That’s why with Swans Down you spend less and get better cakes! Buy Swans Down now-at the new low price! Swans Down is a product of General Foods.
Do tricks-with this one easy recipe! Change the shape of this cake, if you like. Bake it as a loaf-in an 8x8x2-inch pan in a moderate oven (350 degress F.) for 50 minutes. Or turn it into 24 lovely cupcakes-bake them in a moderate oven (375 degrees F.) for 20-25 minutes. And when you frost-be clever and different! Use Mocha, caramel, coconut, butter or boiled frostings-and discover some thrilling new flavor combinations.