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America's Favorite Cake Flour Since 1894

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 so that its 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.

My family and I are truly satisfied customers. Swans Down Cake Flour has been passed down in my family for many years.
Swans Down is simply the best flour for cakes. Hands down!
No other flour would produce a cake as fluffy and delicious tasting as Swans Down.
I have used this flour for my baking for many, many years, it is the best!
My mom always said Swans Down was best. 70 years later, it still is...
My family has baked with Swans Down Cake Flour for over 90 years. Our recipes and cake traditions have been handed down from generation, to generation.
I learned to bake with my Grandmother using Swans Down Cake Flour.
My family will only eat cake if it has been made with Swans Down Cake Flour.
I always receive compliments on my cakes. My secret is Swans Down.
  • Mary Stuart says:

    What is the shelf life of an un opened box of cake flour that has been in the cabinet for a couple of years. I bought it and then did not make the cake, so is it still good?

  • Mrs. J Bielak says:

    This is the only flour I used to make my special
    angel cake recipe. Can you help me find a Canadian
    Supplier. Or an American source I can order from.

  • Elizabeth Abt says:

    I never used swansdown before and since i did i will use it a lot more for my baking,things tast better and get a lot fluffer.

  • barbara lundstrom says:

    Does your flour expire?

  • Maureen Lilla says:

    My mom used Swans Down cake flour in her 7-egg sponge cake then cut the 360 degree circle in half to make two 180 degree halves, turned each sideways to form two separate arches, and frosted each of them with pineapple cream frosting then covered them with coconut “fur” and decorated them with jelly bean eyes and pink paper ears. Easter bunnies. But she insisted it had to be Swans Down in the green box. I see only red boxes. What was the difference?

  • Kathy West says:

    How long is cake flour safe to use after the best by date? I have some that says best by 5-19-19, I don’t want to make my pound cakes and them either not turn out or not be safe. But I know sometimes them dates are just a guide and you can still use certain things.

  • Renza says:

    Where do I find this flour in the prov of Quebec in Canada?


    Does swan still make the flour in the green that what i used for baking growing up


    Does swan still make the flour in the green box that what i used for baking growing up

  • mari says:

    I’m looking for the self-rising, the one on the green box that you used to sell by the 80’s. Is it still on market?

    Thank you!

  • Cynthia Collins says:

    Does Swans Down have a recipe for 7-up cake?

  • Mary Oporto says:

    How can I recreate the green box of cake flour using swans down red box? Please let me know as soon as you can. We are trying to recreate a recipe of my deceased mother’s for Christmas? Thank you so much!!!

  • Lauren says:

    My most favorite flour!

  • Linda S Grant says:

    Your Banana Bread calls for Buttermilk.
    I only have 2% Milk. Is that ok to use?

  • Suzanne says:

    Why do I have to sift the flour….can I leave that out

  • Wanda J. Whitener says:

    Do you have a Scones recipe?

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