I have a charming little recipe booklet from Pillsbury that measures approx. 5 1/4″ wide by 2 1/4″ high. The title is:

12 New Cake Recipes
MADE WITH PILLSBURY’S SNO SHEEN CAKE FLOUR

The back cover reads:

“I BELIEVE YOU’LL LIKE SNO SHEEN A LITTLE BETTER THAN ANY OTHER CAKE FLOUR YOU’VE EVER USED …

“and the reason I think so is the sort of letters we’ve received from women who have just used Sno Sheen for the first time. Many of them had used other good cake flours, and had always liked them. But they liked Sno Sheen a little better, because it made a lighter, more delicate cake, a cake which rose higher without losing its fine, even texture.

“We hope you, too, will like Sno Sheen. It’s milled just as carefully as we know how to do it.”

Mary Ellis Ames
Director,
Pillsbury’s Cooking Service

Made by the millers of PILLSBURY’S BEST FLOUR, the “balanced” all-purpose flour. (More good recipes are in the Pillsbury’s Best bag.)

Date unknown. Each of the twelve recipes are below, this is a LONG post ;):

VELVETY APRICOT CAKE
Recipe makes 3 8-inch layers or 9×13-inch loaf
Temperature: 375° F. for layers; 350° F. for loaf
Time: 30 to 35 minutes for layers; about 1 hour for loaf

2 3/4 cups Pillsbury’s SNO SHEEN Cake Flour
1/4 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 3/4 cups sugar
3 egg yolks
1/2 cup apricot juice*
1/2 cup water
1/3 cup apricot pulp*
1 teaspoon vanilla extract
3 egg whites

1. Sift first 4 dry ingredients together.
2. Cream shortening; add sugar gradually; beat thoroughly.
3. Add unbeaten egg yolks, one at a time, beating well after each addition.
4. Combine apricot juice, water, apricot pulp and flavoring. *Soak, cook, sweeten and cool dried apriocts as for general use as breakfast fruit or sauce. Drain; rub apricots through a fine sieve to obtain pulp.
5. Add dry ingredients alternately with the apricot mixture, beating after each addition.
6. Fold in egg whites, beaten stiff but not dry.
7. Bake as directed in greased pans lined with waxed paper.
8. Frost with Fluffy Boiled Frosting.

FLUFFY BOILED FROSTING
Recipe sufficient for 3-layer cake
Temperature: 248° F.

2 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
3 egg whites
1 teaspoon vanilla extract

1. Put sugar, corn syrup, salt and water in sauce pan.
2. Stir over heat until sugar is dissolved. Bring to boiling point. Cover sauce pan for first 2 or 3 minutes of boiling. The steam washes down any sugar crystals that may form.
3. Uncover and boil syrup until temperature 248° F. is reached, or until a little syrup, tested in cold water, forms a firm soft ball.
4. Remove from heat at once. Beat egg whites until stiff.
5. Pour hot syrup slowly over beaten egg whites, beating constantly. Add flavoring.
6. Continue beating until frosting holds its shape. Use immediately.
7. It is somewhat easier to beat the frosting until too stiff to spread, and then add hot water, a little at a time, beating until frosting is of the right consistency.
8. Spread liberally between layers and on top and sides of cake, using a light swirling motion with the spoon or knife.

BUSY-DAY JIFFY CAKE
Recipe makes 8x8x2-inch loaf, 2 8-inch layers, or 16 large cup cakes
Temperature: 375° F.
Time: about 40 minutes for loaf; about 25 min. for layers; about 30 min. for cup cakes

1 egg
1 cup sugar
1 cup thick sour cream
1 1/2 cups Pillsbury’s SNO SHEEN Cake Four
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

1. Beat egg with rotary beater; add sugar, beating until fluffy; add sour cream and beat well.
2. Sift flour, salt, baking powder and soda together.
3. Add dry ingredients to first mixture in 3 portions. Add flavoring, before adding last of flour. Beat well.
4. Bake in greased pan, lined with waxed paper (except cup cakes), in moderate oven. Put layers together or cover top of loaf cake or cup cakes with Peanut Butter Icing made as follows:

3 tablespoons butter
1/4 cup peanut butter
2 cups sifted confectioner’s sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

1. Cream butter and peanut butter together thoroughly.
2. Add sugar gradually, beating well.
3. Add milk, small amounts at a time; beat until creamy. Add flavoring; blend well.

HOMECOMING CAKE
Recipe makes 9×14-inch loaf
Temperature: 350° F.
Time: about 1 hour

3 cups Pillsbury’s SNO SHEEN Cake Flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon soda
1/2 teaspoon salt
2/3 cup shortening
1 1/2 cups sugar
3 eggs, separated
1 cup milk
1 cup thick jam

1. Sift first 7 dry ingredients together.
2. Cream shortening thoroughly; add sugar gradually; beat until fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. Add dry ingredients alternately with milk; add jam; mix well.
5. Fold in egg whites, beaten stiff but not dry.
6. Bake in greased loaf pan, lined with waxed paper, in very moderate oven.
7. Cool cake completely. Cover top with Praline Icing made as follows:

3/4 cup sugar
1/4 cup evaporated milk
1/2 cup maple syrup
1/2 cup pecan nutmeats, chopped

1. Boil first 3 ingredients together to 238° F. or until a little syrup, tested in cold water, forms a soft ball.
2. Remove from heat; stir (do not beat) only until the surface takes on a crackled appearance and the mixture shows signs of sugaring. Add nutmeats.
3. Pour at once on cake to make a thin, crisp topping. Brown Sugar Double Boiler Frosting is also good on this cake.

MARIGOLD SPONGE CAKE
Temperature: 325° F.
Time: about 1 hour and 10 minutes
Recipe makes 10-inch cake

1 1/2 cups Pillsbury’s SNO SHEEN Cake Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 egg yolks
2 whole eggs
1 1/4 cups sugar
1/4 cup hot water
1 teaspon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon almond extract
2 tablespoons butter, melted and cooled

1. Sift flour, baking powder and salt together 3 times.
2. Beat egg yolks and whole eggs together until very thick and lemon-colored, using a rotary beater.
3. Add sugar gradually, beating constantly until mixture is thick. Add water slowly; beat until bubbly. Add flavorings.
4. Fold in sifted dry ingredients, small portions at a time. Fold in butter.
5. Bake in ungreased tube or angel cake pan in slow oven.
6. Invert cake to cool in the pan.
7. When cold remove from pan; cover top and sides with Marigold Icing made as follows:

4 tablespoons (1/4 cup) butter
1/2 cup brown sugar
2 1/2 cups sifted confectioner’s sugar
1/4 cup coffee cream
1/2 cup blanched almonds, shredded and toasted

1. Cream butter thoroughly; add brown sugar (sifted or rolled to insure smoothness) slowly; beat well.
2. Add remaining sugar in small portions, alternately with cream; beat until creamy and smooth.
3. Cover top and sides of cake. Sprinkle with almonds.

DOUBLE BOILER FROSTING
Recipe sufficient for 2-layer cake

1 3/4 cups sugar
5 tablespoons cold water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 egg whites

1. Put first 4 ingredients in top of quart-size double boiler; mix well.
2. Place over boiling water; beat with egg beater for about 7 minutes or until thick. the length of time for cooking varies between 7 and 10 minutes, depending upon weather conditions.
3. Remove from heat; add flavoring.
4. Beat until thick and almost cold or until frosting holds its shape. If frosting gets too hard, add a little boiling water.

Substitute light brown sugar for granulated sugar and use water or strong coffee for liquid. For Marshmallow Frosting: add 1 cup quartered soft marshmallows to the frosting as it begins to thicken. Continue cooking as directed.

FAVORITE GOLD CAKE

Recipe makes 10×16-inch loaf or 3 9-inch layers
Temperature: 350° F.
Time: about 30 minutes

2 1/2 cups Pillsbury’s SNO SHEEN Cake Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
10 egg yolks
1 cup milk
1 teaspoon vanilla or lemon extract

1. Sift flour, baking powder and salt together.
2. Cream butter thoroughly. Add sugar gradually, keeping mixture light and fluffy.
3. Beat egg yolks until they are as thick as mayonnaise. This will require about 7 minutes, using a rotary beater.
4. Add egg yolks to creamed mixture gradually; beat very thoroughly. An all egg-yolk cake must be beaten very vigorously from beginning to end. Incorporate all the air possible throughout the mixing.
5. Add sifted dry ingredients, alternately with milk, mixing well after each addition. Add flavoring.
6. Bake in large jelly roll pan, lined with waxed paper, in moderate oven, or in 3 layer cake pans.

This is a good cake to make when egg yolks are left over after baking an angel Cake. It is an exceptionally good recipe, baked as small tea cakes to be frosted or not as desired. Either this recipe, or the one for Gold Cake (calling for fewer egg yolks), printed on the SNO SHEEN Cake Flour package, can be used as a foundation for Lord Baltimore Cake (see this folder).

SORORITY FUDGE CAKE

Temperature: 350° F.
Recipe makes 9x12x2-inch loaf
Time: about 45 minutes

1/2 cup boiling water
1/2 cup cocoa
2 cups Pillsbury’s SNO SHEEN Cake Flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla extract
3/4 cup sour milk or buttermilk
2 egg whites

1. Add boiling water slowly to cocoa, making a smooth paste. Cool.
2. Sift flour, soda, baking powder and salt together.
3. Cream shortening; add sugar gradually; beat well.
4. Add unbeaten egg yolks; beat vigorously. Add flavoring.
5. Add flour mixture alternately with milk. Beat well.
6. Add cooled cocoa mixture.
7. Fold in egg whites beaten stiff, but not dry.
8. Bake in greased pan, lined with waxed paper, in very moderate oven.
9. Cool; cover with Fudge Icing:

2 cups sugar
2 tablespoons light corn syrup
3 squares (3 oz.) unsweetened chocolate
1/2 cup milk
2 tablespoons butter
1 teaspoon vanilla extract

1. Cook sugar, corn syrup, chocolate and milk to 232° F. or until a little syrup, tested in cold water, forms a very soft ball. Stir occasionally to prevent burning.
2. Remove from heat; add butter. Do not stir. Cool to lukewarm.
3. Add flavoring. Beat until creamy. Spread on cold cake.

OLD-FASHIONED POUND CAKE

Recipe makes 10-inch cake
Temperature: 325° F.
Time: about 1 1/2 hours

5 cups Pillsbury’s SNO SHEEN Cake Flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups butter
2 1/2 cups sugar
1 teaspoon grated lemon rind or vanilla extract
8 eggs, separated
1/2 cup cold water

1. Sift flour, salt and baking powder together several times.
2. Cream butter very thoroughly until soft and waxy; add sugar gradually, beating until light and creamy. Add flavoring. Add egg yolks, one at a time, beating very thoroughly after each addition until mixture is creamy.
3. Add sifted dry ingredients alternately with water. Do not beat vigorously while adding these ingredients but beat very thoroughly (about 1 minute) after last addition of flour.
4. Beat egg whites until stiff but not dry; fold into batter, continuing until batter is smooth.
5. Grease a 10-inch tube or angel cake pan; line bottom with heavy waxed paper. Pour in batter. Bake in slow oven. Remove cake from pan and cool right side up before storing. 1/2 cup sherry may be substituted for the cold water. Sliced citron or whole blanched almonds may be placed on top of the cake when it is fully risen and allowed to bake with the cake until it is done.

BITTERSWEET ANGEL LOAF

1. Follow recipe and baking directions for Angel Food Cake printed on package of Pillsbury’s SNO SHEEN Cake Flour.
2. Reserve 2 tablespoons of the measured sugar; mix it thoroughly with 2 tablespoons cocoa. Save for step 3.
3. When batter is completed, remove 1/3 of it to another bowl; fold in the sugar-cocoa mixture lightly.
4. Fill ungreased angel cake pan with alternate spoonfuls of white and dark batter.
5. Bake and cool cake as directed.
6. Cover top and sides of cold cake with a thin, confectioner’s icing (3 to 3 1/2 cups sifted confectioner’s sugar moistened with milk or water and flavored with vanilla extract).
7. Let stand until icing is firm.
8. Melt 1 square (1 oz.) unsweetened chocolate; cool slightly and spread thinly over the firm white icing on top of cake only.

OLD DOMINION CAKE

Recipe makes 2 8-inch layers or 8x8x2-inch loaf
Temperature: 375° F.
Time: about 30 minutes for layers; about 50 minutes for loaf

1/2 cup sugar
1 1/3 cups milk, scalded

1. Put sugar in heavy frying pan over moderate heat; stir, pressing out lumps, until a clear caramel syrup is formed.
2. Pour hot syrup immediately into milk. Stir over low heat until caramel dissolves. Allowing for evaporation there should be 1 cup of caramel-milk. Cool. Use in step 6.

1/2 cup shortening
1/2 cup sugar
2 egg yolks
2 1/4 cups Pillsbury’s SNO SHEEN Cake Flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg whites

• 3. Cream shortening; add sugar gradually; beat until light and fluffy.
• 4. Add unbeaten egg yolks, one at a time, beating well after each addition.
• 5. Sift flour, baking powder and salt together.
• 6. Add flavoring to cooled milk (see step 2).
• 7. Add dry ingredients, alternately with milk, to creamed mixture; beat well.
• 8. Cut and fold in egg whites, beaten stiff but not dry.
• 9. Bake in greased pan lined with waxed paper.
• 10. Cool cake. Put layers together and cover top with Burnt Sugar icing (see next page). Spread icing over top of loaf cake.
• 11. Decorate with chopped or whole nutmeats, rolled peanut or almond brittle candy or sliced candied orange peel if desired.

BURNT SUGAR ICING

1 cup sugar, caramelized
1 cup milk, scalded
1 cup sugar
1 cup evaporated milk
Frew grains salt
1/2 teaspoon vanilla extract

1. Put 1 cup sugar in frying pan; stir and heat until sugar is dissolved to a clear, amber-colored syrup.
2. Pour caramelized sugar into hot milk; heat over boiling water until caramel dissolves.
3. Use this caramel-milk with remaining 1 cup sugar and milk to make icing. Boil all together, stirring frequently, until temperature 238° F. is reached or until a little syrup tested in cold water forms a soft ball.
4. Remove from heat. Add salt and flavoring but do not sitr. Cool to lukewarm.
5. Stir cooled mixture until creamy and ready to spread. If icing becomes too stiff, add a few drops milk to bring to proper consistency.

SUNSHINE SPONGE

Recipe makes 10-inch cake
Temperature: 325° F.
Time: 1 hour or longer

1 1/4 cups sugar
1/3 cup water
7 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
7 egg yolks
1 tablespoon grated lemon rind
1 cup Pillsbury’s SNO SHEEN Cake Flour

1. Put sugar and water in saucepan. Stir over heat until sugar is dissolved; boil without stirring until the syrup begins to spin a thread (236° F.).
2. Beat egg whites until foamy; add salt and cream of tartar; continue beating until stiff, but not dry.
3. Pour hot syrup slowly over beaten egg whites, beating constantly. Continue beating until mixture is cool.
4. Fold in beaten egg yolks and lemon rind.
5. Fold in flour lightly.
6. Bake in ungreased angel cake pan in slow oven.

CLOTH OF GOLD CAKE AND FILLING

Temperature: 375° F.
Recipe makes 3 8-inch layers
Time: 30 to 35 minutes

3 cups Pillsbury’s SNO SHEEN Cake Flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 3/4 cups sugar
3 egg yolks
1 cup canned pineapple juice
1 teaspoon vanilla extract
3 egg whites

1. Sift flour, baking powder and salt together.
2. Cream shortening; add sugar gradually; beat thoroughly.
3. Add unbeaten egg yolks, one at a time, beating well after each addition.
4. Add dry ingredients alternately with pineapple juice and flavoring; beat well.
5. Fold in egg whites, beaten stiff but not dry.
6. Bake in greased pans, lined with waxed paper, in moderate oven. Put cold layers together and cover top and sides of cake with Cloth of Gold Icing as follows:

1/4 cup butter
1/4 teaspoon salt
2 egg yolks
1/4 cup canned crushed pineapple, well drained
1/4 cup canned pineapple juice
6 cups sifted confectioner’s sugar

1. Cream butter and salt together; add egg yolks one at a time, beating well after each addition until soft and fluffly.
2. Add pineapple juice and crushed pineapple. Blend well.
3. Add sugar gradually, beating until creamy.

LORD BALTIMORE CAKE

Bake 1 recipe for Favorite Gold Cake in 2 9-inch layer pans, round or square. Cool. Spread Lord Baltimore Filling between layers. Cover cake with plain frosting tinted a delicate pink.

1 1/4 cups sugar
1/4 cup water
1/4 cup light corn syrup
1/8 teaspoon salt
1 egg white
1/2 teaspoon orange extract
10 maraschino cherries, cut fine
1/2 teaspoon lemon extract
2 tablespoons macaroon crumbs
1/3 cup toasted chopped almonds

1. Boil sugar, water, corn syrup, and salt to the firm ball stage, or 248° F.
2. Pour slowly over stiffly beaten egg white, beating constantly. Add flavorings.
3. Roll macaroons until pulverized; add with nuts and cherries to filling as it begins to stiffen.