Did you know...

...that flour can go stale? I thought it would just last forever sitting in my basement. It has started to smell and taste like my 30 year old rice. But that is whole another topic. I have been using the flour in tasty recipes like this one. I don't think anyone is noticing given the devouring of this angel food cake. It is so much better than cake mix.

Angel Food Cake
From allrecipes.com


  • 10-12 eggs
  • 1 1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar


  1. Separate eggs; discard yolks or cover and refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.


Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.


Carrot Jello said...

I did know that. I know the smell of stale flour. I think wheat goes stale faster that white. I keep it in my freezer.

Lindsay said...

Wow you fooled me. That cake was heavenly.

Whitney Elizabeth said...

this was so good, i think i could have eaten the whole thing.

Taryn said...

I will never be able to make a boxed angel food cake again. Homemade is just far superior.