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1926 Spanish Cake
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This recipe is from Igleheart Brothers Cookbook, published in 1926. Addison Igleheart, in 1896, found a way to make flour of a superior quality, thus founding Swans Down Cake Flour.
1/2 cup butter
1 cup sugar
2 eggs, separated
1/2 cup milk
1-3/4 cups Swans Down Cake Flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
Cream butter, add sugar gradually. Add beaten egg yolks and beat hard. Sift flour, measure, add dry ingredients and sift three times.
Add alternately with milk to first mixture. Fold in beaten egg whites. Bake 40 minutes in loaf pan in a moderate oven 350 degree for 40-45 minutes.
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