Upgrade Your Holiday Baking with Swans Down® Cake Flour
Sponsored Content from Swans Down®
Vanilla-Buttermilk Cake
Makes 1 (9-inch) cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 6 large eggs, separated
- 3 cups Swans Down® Cake Flour
- 1 tablespoon baking powder
- 3¼ teaspoon kosher salt
- 1 cup whole buttermilk
- 4 teaspoons vanilla extract
- Vanilla Frosting (recipe follows)
- Garnish: fresh raspberries, fresh mint leaves
Instructions
- Preheat oven to 350 °. Spray 2 (9-inch) round deep cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
- In a large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla Frosting between layers and on top and sides of cake. Garnish with raspberries and mint, if desired.
Vanilla Frosting
Makes about 6 cups
Ingredients
- 1 ¼ cups unsalted butter, softened
- 2 ¼ pounds confectioners' sugar, sifted
- ⅔ cup whole buttermilk
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar and enough buttermilk to achieve a spreadable consistency. Beat in vanilla and salt.
Promo said download recipe book with 15 recipes. There are only 4 pages and 3 recipes. I think the link to the e-book is incorrect.
I thought the same thing. Open the file and reduce zoom to 50% – you can’t read the recipes but you can scroll through all the pages and enlarge the ones you are interested in.
Hi, Cherry. The e-book is linked to the text “15 Recipes for Everyday Baking” in the first page of this post. The direct download link is http://teatimemagazine.com/wp-content/uploads/2020/11/swans-down-recipe-booklet.pdf. This web post only includes three sample recipes from the downloadable book. You’ll have to click the direct e-book link to get all 15 recipes. Take care and let us know if you need anything else.
Check the first slide. In the sixth line down, it starts with “copy of….” That is followed by a link to the downloadable recipe booklet. I just did and the cakes look amazing!
There is a link on the first page of this article that takes you to the download. It has 15 recipes. Several cakes and cookies including the 3 that are in the article.
So, where is the link to download the e-book?
Agree with Cherry’s comment. Also, it was just recipes. There wasn’t an E Book format.
Please fix and resend . Also, your emails contain more interfering ads than almost any other. It’s too hard to read articles with ads popping up all around. I’m ready to give up
Hi, Deborah, The e-book is linked to the text “15 Recipes for Everyday Baking” in the first page of this post. The direct download link is http://teatimemagazine.com/wp-content/uploads/2020/11/swans-down-recipe-booklet.pdf. This web post only includes three sample recipes from the downloadable book. You’ll have to click the direct e-book link to get all 15 recipes. Have a wonderful day and let us know if you need anything else.