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.
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?
Hi Mary! Please take a look here at our Baking Tips page, under “Expired Flour,” for more information. Happy baking!
https://swansdown.com/tips/
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.
Dear Mrs. Bielak,
Thanks for the kind words. You can order Swans Down Flour online right here: https://reilyproducts.com/products/swans-down-32-oz/
Happy baking!
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.
Does your flour expire?
Hi Barbara,
Since wheat flour is a natural product, derived from a plant, it does not have an indefinite shelf life. Please take a look here at our Baking Tips page, under “Expired Flour,” for more information. Happy baking!
https://swansdown.com/tips/
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?
Hi Maureen! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that the green box Swans Down is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:
1. Swans Down cake flour in the red box can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.
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.
Hi Kathy! Please take a look here at our Baking Tips page, under “Expired Flour,” for more information. Happy baking!
https://swansdown.com/tips/
Where do I find this flour in the prov of Quebec in Canada?
Hi Renza! You can order Swans Down right here: https://reilyproducts.com/products/swans-down-32-oz/
Happy baking!
Does swan still make the flour in the green that what i used for baking growing up
Hi Carol! Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:
1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.
Does swan still make the flour in the green box that what i used for baking growing up
Hi Carol! Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:
1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self-Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.
Hi,
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!
Hi Mari! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:
1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.
Does Swans Down have a recipe for 7-up cake?
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!!!
Hi Mary, Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books and family recipes, so here are two suggestions for how to replace it:
1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.
Happy baking!
My most favorite flour!
🙂
Your Banana Bread calls for Buttermilk.
I only have 2% Milk. Is that ok to use?
Hi Linda, yes you can use 2% milk, but add about a teaspoon (at the most) of fresh lemon juice to the mix to account for the acidity of buttermilk. Happy baking!
Why do I have to sift the flour….can I leave that out
Hi Suzanne!
Here’s some information on the benefits of sifting, from our Baking Tips:
Sifting cake flour is one of the most important secrets to perfect baking. Sifting removes lumps and aerates flour so it incorporates easily into batters. Sift the flour and spoon into measuring cup, then level off making sure not to pack the flour. Always sift Swans Down Cake Flour unless the recipe specifically calls for unsifted.
HI,
Do you have a Scones recipe?
Hi Wanda! We currently are developing some scones recipes. Please stay tuned to the site; they’re coming soon. Happy baking!
My question has been submitted a few times by others. I don’t see any response from SwansDown though. Should I not used out of date flour?
Hi Becky,
Check out our Baking Tips page, under “Expired Flour,” for information.
https://swansdown.com/tips/
Does Swans Down make a gluten free option of this cake flour?
Hi Kimberly, Swans Down does not currently have a gluten free option.
Hi Mary! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:
1. Swans Down cake flour in the red box can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.
OR
2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.