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Strawberry Cream Filled Angel Cake Recipe
|10 inch angel cake/Chiffon cake||1|
|Sweetened condensed milk||1 1⁄3 Cup (21.33 tbs) (1 Can, Eagle Brand)|
|Lemon juice||1⁄3 Cup (5.33 tbs) (Realemon)|
|Almond extract||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Fresh strawberries||2 Pint, washed and hulled|
Serving size: Complete recipe
Calories 2685 Calories from Fat 1075
% Daily Value*
Total Fat 120 g185.4%
Saturated Fat 75.5 g377.7%
Trans Fat 0 g
Cholesterol 476.7 mg158.9%
Sodium 818.7 mg34.1%
Total Carbohydrates 352 g117.5%
Dietary Fiber 19.5 g78.1%
Sugars 284.7 g
Protein 41 g82.8%
Vitamin A 24.4% Vitamin C 1020.9%
Calcium 145.1% Iron 26.3%
*Based on a 2000 Calorie diet
Fold in whipped cream.
Chill about 10 minutes.
Turn cake upside down.
Cut top off cake 1 inch down.
To make a tunnel for filling, cut around cake 1 inch from centre hole and 1 inch from outer edge leaving 1 inch base.
Scoop out cake with fork to form a tunnel.
Remove 1 1/2 cups chilled sweetened condensed milk mixture into a medium size bowl.
Add 1/2 the cake pieces removed from the cake and stir until well blended.
Gently fold in one pint of the strawberries.
Lightly spoon this mixture into the tunnel.
Place cake layer cut from top over filling and press on gently.
Use remaining sweetened condensed milk mixture to frost top and side of the cake.
Place in freezer for about 2 hours.