Swan’s Down High Altitude White Cake Recipe
(Original cake recipe from a tattered magazine page stuck in an old church cookbook. I finally found the origin online here. )
This is the original Swan’s Down high-altitude white cake recipe. It’s been in use since around 1894, so I’d guess it’s pretty solid. The trick is to whip the whites just a bit before adding to the batter. This gives the bubbles from the leavening something to grab hold of as they’re forming in the oven.
Swan's Down High-Altitude White Cake
For Meringue in Batter (Prepare beforehand)
- 3 lg Egg Whites
- 1/4 cup Sugar
- 2 cups Cake Flour I'm sure Swan's Down would appreciate a purchase.
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1* cup Sugar (*If the shortening used is butter or lard, decrease sugar and milk. Use 1 cup minus 1 Tbl sugar and 1 cup minus 2 Tbl milk.)
Have the shortening at room temperature. Grease and flour or line bottoms of pans with paper and grease the top. Use two round 8-inch layers, 1 1/4 inches deep. Start oven for moderate heat (375° F).
Prepare meringue by beating 3 egg whites with hand mixer until foamy; add 1/4 cup sugar gradually, beating only until meringue will hold up in soft peaks.
The Mix-Easy Mixing Method (I actually use this. At high-altitude it works well, as you really don’t want too much air whipped into the butter/sugar.)
Stir shortening just to soften. Sift in dry ingredients. Add 3/4 of the milk and mix until all flour is dampened. Then beat 2 minutes. Scrape down bowl.
Add remaining milk, blend, then add meringue mixture and beat 1 minute longer.
Turn batter into pans. Bake in moderate oven (375º F) 25 minutes, or until done.
This cake may also be baked in a 9X9X2-inch pan or a 10X10X2-inch pan in moderate oven for 30 minutes, or until done.
It’s never failed me! It produces a lovely, light cake.
If you’re looking for more recipes for baking at high-altitude, check out the latest cookbooks below: