This is a recipe advertisement published in 1943 for Swans Down Cake Flour. This was during World War II when some food items were rationed, this ad provides “eggless” recipes for cake.
Since the ad is longer than my scanner, I had to combine two scans to make a full copy. Just click the picture if you’d like to see a larger copy. Recipes are typed below.
Who said “No cake”?
INDEED YOU CAN make wartime cakes–minus shortening or minus sugar or minus eggs–with Swans Down! And what cakes . . . unbelievably light . . . tender! No ordinary flour could give such results.
EGGLESS CHOCOLATE CAKE
2 squares Baker’s Unsweetened Chocolate
1 cup milk
1 3/4 cups sifted Swans Down Cake Flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla
Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool. Sift flour once, measure, add soda, salt, and sugar and sift together three times. Cream shortening; add flour mixture, vanilla, and chocolate mixture, and stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375° F.) 20 minutes, or until done.
Eggless Cocoa Cake. Substitute 1/4 cup Baker’s Breakfast Cocoa for chocolate. Sift cocoa with dry ingredients and add cold milk with vanilla.
Orange Frosting. Combine 1 1/2 cups sifted confectioners’ sugar, 1 1/2 teaspoons grated orange rind, 2 tablespoons lemon juice, and dash of salt. Add 2 tablespoons hot melted butter or other shortening and beat vigorously 1 minute, adding more liquid, if necessary.
(All measurements are level.)