- To achieve correct flour quantity.
- The longer cake flour sits, the more it will settle to the bottom of the box. Sifting once before measuring will return it to the original Swans Down 27-times-sifted softness.
- Sift for lighter cakes.
- Without sifting, you’ll be adding more cake flour than the recipe calls for – resulting in a drier and heavier cake with a domed top.
- Sift for smoother cakes.
- Sifting removes lumps and aerates the flour so it can be incorporated more easily into the batter.
- Sift for taller cakes.
- Sifting actually aerates the flour more than whisking does, so cakes made with sifted flour are slightly taller.
- We recommend using the “Best By” date as a guide and using the flour no more than a week or two after that date.
- Swans Down is freezer-friendly.
- If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0° F. If flour is stored like this, it can last past the expiration date.
- Here’s a tip: Double-wrap the flour to ensure quality. That way, your cakes will be as delicious as ever.
- Swans Down is manufactured in a nut-free, tree nut/peanut-free facility.
- No milk or dairy ingredients are used in the facility.
- The facility does contain products with egg and soy.
- The flour itself does not contain dairy ingredients, eggs, peanuts, or tree nuts.
- Swans Down Cake Flour is packaged on its own production line so there is no chance of crossover contamination.
- For best results, store Swans Down in a cool and dry area. All flours have a limited shelf life. Exposing flour to room-temperature air can oxidize the oils and turn it rancid.
- During hot weather, we suggest storing flour in the refrigerator to ensure quality. You can also keep it in the refrigerator year-round. But make sure it’s airtight.
- Flour can absorb moisture and odors and attract insects and rodents, so do not store flour near soap powder, onions, or other foods and products with strong odors.
- If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0° F. See the FAQ about the expiration date for more information.
If you’re using Swans Down Cake Flour in a recipe that doesn’t call for cake flour, adjust as follows:
- To convert a recipe from all-purpose flour to cake flour, use 1 cup and 2 tablespoons of cake flour for each cup of all-purpose flour.
- Self-Rising Cake Flour
- To use cake flour in a recipe that calls for self-rising cake flour, replace 1 cup of self-rising flour with 1 cup of cake flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
- Self-Rising All-Purpose Flour
- To use cake flour in a recipe that calls for self-rising all-purpose flour, replace 1 cup of all-purpose flour with 1 cup of cake flour, 2 tablespoons plus ½ teaspoon of baking powder, and ¼ teaspoon of salt.
The type of flour used will affect the finished product. Flour contains protein, and when it comes in contact with liquid and heat, it produces gluten, which gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore, using a different type of flour from what is called for will alter the outcome of baked goods.
Cake Flour – Has 6-8% protein content, made from soft wheat flour and chlorinated. Great for cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.
Pastry Flour – Most similar to cake flour, although it has not been chlorinated. Has 8-9% protein content, also made from soft wheat flour. (Found in health food stores, mail-order catalogs.) Good for pastries, pies, and cookies.
All-Purpose Flour – 10-12% protein content, made from blend of hard and soft wheat flours. Can be bleached or unbleached soft wheat flours.
Bread Flour – 12-14% protein content, made from hard wheat flour. High gluten content causes bread to rise and gives shape and structure. (Comes as whole wheat, organic, bleached, and unbleached.)
Self Rising Flour – 10-12% protein content, made from blend of hard and soft wheat flours. Can be bleached or unbleached soft wheat flours. It contains a leavening agent baking powder, and salt.
- 1 box (2 pounds) = 9 cups sifted cake flour = 6¾ cups unsifted cake flour
- 1 pound = 4½ cups sifted cake flour = 3½ cups unsifted cake flour
- ½ pound = 2¼ cups sifted cake flour = 1¾ cups unsifted cake flour
- 3 cups = 10.5 ounces or 300 grams sifted cake flour
- 2 cups = 7 ounces or 200 grams sifted cake flour
- 1⅔ cups = 5.75 ounces or 166 grams sifted cake flour
- 1½ cups = 5.25 ounces or 150 grams sifted cake flour
- 1 cup = 3.5 ounces or 100 grams sifted cake flour
1 cup = 4.5 ounces or 130 grams unsifted cake flour
- ½ cup = 1.75 ounces sifted cake flour
½ cup = 2.25 ounces unsifted cake flour
- ¼ cup = 0.875 ounces sifted cake flour
¼ cup = 1.125 ounces unsifted cake flour