• 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:

• Flour
  • 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.

• *Approximate