Swans Down Cake Flour

32 oz

$4.12 each($0.13 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

For over 100 years, bakers have preferred Swans Down Cake Flour. That's because Swans Down is made from the finest American soft winter wheat and repeatedly sifted to that it's 27 times finer than all-purpose flour. Swans Down Cake Flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

Highlights

Nutrition Facts
32 servings per container
Serving Size
0.25 cup
- Amount Per Serving
- Calories100
  Calories from Fat0
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  22g
  7%
- Dietary Fiber
  0g
  0%
- Sugars
  0g
- Protein
  2g
- Vitamin A
  0%
- Calcium
  0%
- Vitamin C
  0%
- Iron
  8%
- Niacin
  10%
- Riboflavin
  8%
- Thiamin
  15%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Cake Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid).
Allergens and safety warnings
Contains: Wheat
1-2-3-4 Cake: *2 sticks unsalted butter *2 cups sugar *3 cups sifted Swans Down Cake Flour *4 eggs *1 cup milk (whole or low fat) *3 tsps baking powder *1/2 tsp salt *1 tsp vanilla extract *1/2 tsp almond extract. 1) Preheat oven to 350 degrees fahrenheit. 2) Butter and lightly flour 3, 9-inch layer pans. 3) Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup. 4) Cream butter in large bowl. 5) Gradually add sugar, creaming until light and fluffy. 6) Sift the already sifted cake flour with baking powder and salt. 7) Add eggs one at a time to creamed mixture, beating well after each addition. 8) Add flour mixture alternately with milk and flavorings, blending after each addition until smooth. (Do not overbeat as this will yield a dry cake). 9) Pour into prepared pans. 10) Bake for 20 to 25 minutes or until tester inserted into cake comes out clean. 11) Cool in pans 10 minutes. 12) Remove from pans and finish cooling on racks.