Yesterday, I ventured into one of my vintage cookbooks from 1934 to try to make a gingerbread. I have never used Swan Down Cake Flour, but this book had cake recipes that used the flour and the success in baking.
I normally us all-purpose flour for all my baking, but I was willing to go on an adventure. The entire kitchen was filled with the aroma of ginger and molasses for about 50 minutes. Once I had it out of the oven, my husband and son could not wait for it to cool off. I have to tell you I do not have any left at the end of the day.
I must agree, the Swan Down Cake Flour gave the cake a light and airy texture. For the recipe visit our website at www.budgetsurvivialists.com. It was so easy, that I cannot wait to try out another from the cookbook.
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