Sour Cream Angel Cake

Recipe By : Chef Jacob

It’s more dense than a classic angel food cake, but lighter than a traditional white cake. Garnish each with fresh berries and they’ll turn out pretty and delicious!

10Minutes

Prep Time

30Minutes

Total Time

25

Serving

Sour Cream Angel Cake

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]

3/4 cup water

1/2 cup oil

3 tsp clear vanilla

Fillings: sweetened fresh whipped creamlime or lemon curd, assorted berries, ice cream, custard, pudding

lime curd

ice cream

custard

pudding

Directions

    STEP - 1

    Preheat the oven to 350°F. Sift together the dry ingredients.

    STEP - 2

    In a separate bowl, mix together the wet ingredients.

    STEP - 3

    Using a hand mixer gradually beat the wet ingredients into the dry ingredients.

    STEP - 4

    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.

    STEP - 5

    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.

    STEP - 6

    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.

    STEP - 7

    Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.

    STEP - 8

    Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.

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