Timid cake-makers…take heart! Here’s an angel food cake that won’t go wrong and a gold cake that will prove your success wasn’t luck.

Two famous cakes-and when they are good, they are very, very good. And when they aren’t good!-that’s when you count the cost and shake your head regretfully….But you needn’t be afraid to make Angel Food and Gold Cake the Swans Down way. Use the yolks of the eggs left from Angel Food to make the Gold Cake. Follow the directions given here-exactly-and see what a glorious success you have!….The secret, you see, is Swans Down itself. Because it is made especially for cakes and pastry-because it is 27 times as fine as bread flour-you can depend upon Swans Down Cake Flour to make your Angel Food and Gold Cake perfect!

Swans Down Angel Food

1 cup sifted Swans Down Cake Flour
1 cup egg whites (8-10 eggs)
1/4 teaspoon salt
3/4 teaspoon cream of tartar
1 1/4 cups sifted fine granulated sugar
3/4 teaspoon vanilla
1/4 teaspoon almond extract

Sift flour once, measure and sift flour four more times. Beat egg whites and salt on large platter with flat wire whip When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar, two tablespoons at a time. Fold in flour the same way, then flavoring. Pour batter into ungreased Angel food pan and bake at least one house in very slow oven. Begin at 275 degrees F. and after 30 minutes increase heat slightly (325 degrees F.) Remove from oven and invert pan for one hour, or until cold.

Gold Cake

2 1/2 cups sifted Swans Down Cake Flour
4 teaspoons baking powder
3/4 cup butter or other shortening
1 1/4 cups sugar
8 egg yolks, beaten lightly
1/2 teaspoon lemon extract
3/4 cup milk

Sift flour once, measure, add baking powder and sift together three more times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add extract. Add sifted flour and baking powder, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in layers in moderate oven (325 degrees F.) 25 minutes. Makes three 9-inch layers.

Maple Walnut Frosting

2 egg whites 2 1/4 cups brown sugar
5 tablespoons water
1 teaspoon vanilla
1 cup walnut meats, chopped

Put egg whites, sugar, and water in top of double boilers. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly, and cook for 7 minutes or until frosting will stand in peaks. Remove from fire, add vanilla and beat until thick enough to spread. Put between layers and on top and sides of cake. Sprinkle nuts on top and sides before icing becomes firm.

What are your favorite old fashioned cake recipes?

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