No Wasted Yolks Angel Food Cake


This version of the Angel Food Cake is slightly different and doesn’t require a whole carton of eggs!

Special Diet Notes: Angel Food Cake

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

No Wasted Yolks Angel Food Cake
Serves: 1 - 9 or 10 inch tube pan
  • ¾ cup water
  • 3 egg whites
  • 1½ cups white sugar
  • 1 teaspoon vanilla extract
  • 1¾ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 egg yolks
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cold water and egg yolks together until mixture makes 1 quart - at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.
  3. Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.
  4. Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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