Sour Cream Angel Cakes – These sour cream angel cakes were the result of an “aha” moment in my kitchen. I needed to whip up a last minute batch of cupcakes and in the middle of preparation realized…there are no eggs! Breaking one of my cardinal rules, of gathering all of the necessary ingredients before beginning a project, I was well on my way, when I realized there were no eggs for the cupcake batter. Walking into my pantry to see what I could find to salvage my efforts, I noticed a box of angel food cake mix. That’s when a light bulb came on. I knew that egg whites were in the cake mix so, I crossed my fingers and hoped that it would be enough to work it’s magic in the now experimental batter.
It worked like a charm, and these little angel cakes were the result. They were the hit of the party! The texture is more dense than a classic angel food cake, but, lighter than a traditional white cake. After cooling them completely, I used a knife to hollow out a small opening in the centers and filled half of the angel cakes with fresh sweetened whipped cream and half with lemon curd. Then I garnished each with fresh berries and a sprig of mint. They turned out pretty and delicious!
Sour Cream Angel Cakes
Ingredients
- 1 [16] oz box angel food cake mix
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 8 oz sour cream [i.e. Daisy]
- 1 cup water
- 1/2 cup oil
- 3 tsp clear vanilla
- Fillings: sweetened fresh whipped cream lime or lemon curd, assorted berries, ice cream, custard, pudding
Instructions
- Preheat the oven to 350°F. Sift together the dry ingredients.
- In a separate bowl, mix together the wet ingredients.
- Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
- After all of the wet ingredients are added, continue mixing for around 2 minutes or until fully combined. The batter will taste sweet at this point but, it will mellow as the cupcakes bake.
- Line 24-26 muffin tins with cupcake liners. Fill each about 2/3 full. Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.
- Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
- Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
- Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.
Dan from Platter Talk says
I love stories like this. If only we all took the time to regroup during those moment when we realize we are “out of ____.” Great story with a beautiful and delicious outcome! Thanks for sharing!!
Melissa says
I now, Dan, right? We all have these moments. ☺
Christy Bergeron says
My family has enjoyed these muffins all week long. Such a yummy treat, but not as decadent as a cupcake. Thanks! Christy
Mavis says
My family did not like these at all. They came out rubbery? I followed directions, but they just dropped in the oven. Why add oil to an angel food cake? That’s why they are fat free and should be healthier.
Melissa says
If these came out rubbery they were over-baked and likely over beaten.
Melissa says
Hi Christy, that is music to my ears, I’m so happy you love these, my kids do too. Thanks!
penny says
Do you think it would work well as a Sour Cream Angel Food cake rather than cupcakes? Our local grocery sells one that is great but I have been looking for a recipe to make one at home.
Melissa says
Sure does, bake it in a tube pan and you’ll be good to go. It will take longer bake, so adjust the baking time.
penny says
Thanks!
Ruth says
Loved the recipe. Mine didn’t come out looking as brown and crackly as your’s did, but they were fully baked after 18 minutes, so I was afraid to leave them in any longer. I have a convection oven, so I reduced the heat by 25 degrees…I’m thinking that may be the reason. Anyway, they looked more like cupcakes and I filled the center with lemon curd. It was just the right amount of sweet and tart. Thanks for sharing this recipe!
Melissa says
Hi Ruth glad you love these, too! Convection ovens do bake quite differently than a conventional oven that’s likely the difference. Thanks for letting me know you enjoyed this beauties.
Donna says
I would like to make a cake with this recipe. Earlier you suggested to adjust the cooking time. I am new to all this so can you tell me what temp and how long for a reg. oven and tube pan?
Thanks! Donna
Melissa says
I make this recipe just as written. Use the same oven temperature and definitely plan on baking it longer than it would take in cupcake form. It would be difficult to give you the exact baking time but, check it every 30 minutes.
Lynn says
My family loved this recipe. I filled them with lemon flavored instant pudding. I also tried making some mini cupcakes. They came out great. I think they would be perfect for a party.
I will definitely make this recipe again.
Melissa says
Wonderful Lynn, these are a hit no matter when I serve them! I truly appreciate your sweet note.
Patricia says
What kind of oil did you use? I saw response to why they came out rubbery they were over mixed, how long should you mix?
Melissa says
Any vegetable or canola oil will work. Just until moistened.