Some cake recipes that uses Swan's Down cake flour are angel food cake and whipping cream pound cake. To make angel food cake, heat the oven to 375 F and sift 1 1/4 cup Swan's Down cake flour. Measure out 1 1/3 cup of sugar, then add 1/2 cup of this sugar to the flour and sift four times.
Mix 1 1/2 cups egg whites, 1 1/4 teaspoons cream of tartar, 1/4 teaspoon salt, 1/4 teaspoon almond extract and 1 teaspoon vanilla extract, beating at high speed until soft peaks form. Take the remaining amount of sugar and add it in at four intervals, beating the mixture until blended each time. Sift the flour mixture in at four intervals, folding it into the mixture and turning the bowl frequently. Pour the mixture into a 10-inch ungreased tube pan and bake for 35 to 40 minutes. Allow the cake to cool in the pan for approximately one hour on a cake rack.
To make whipping cream pound cake, preheat the oven to 325 F. Grease a pan with butter and flour it lightly. Sift Swan's Down cake flour then measure out 3 cups and set aside, then cream 3 sticks of butter adding 3 cups of sugar gradually, beating until creamy. One at a time, add 6 eggs, beating each until just blended. Add 1/2 pint of heavy whipping cream along with the cake flour, beating until just blended. Add 1/2 to 2 teaspoons of vanilla depending on desired flavor.
Pour the mixture into the greased pan and bake for 75 to 90 minutes or until a tester comes out of the cake cleanly. Cool the cake in the pan for 15 to 20 minutes, then remove it from the pan and cool completely.