The center of this delighful
angel food cake is filled with cocoa cream and strawberries and
frosted with more cocoa cream.
Strawberry
Angel's Cake
- 1 (10-inch) angel food
cake (purchased or homemade)
2 cups whipping cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
2 pint baskets fresh California strawberries, stemmed and halved
- Slice off entire top of
cake about 1-inch down; set aside.
- To form tunnel, cut around
cake 1-inch from outer edge and 1-inch from inner edge. Leaving
a base of cake 1-inch thick on the bottom. Gently pull out cake
within cuts. Place hollowed cake on serving plate.
- In bowl combine cream,
sugar and cocoa; whip until soft peaks form.
- Fold half the strawberries
into half the whipped cream; spoon into cake tunnel, pressing
down firmly. Replace top of cake; press gently.
- Frost cake with remaining
cream mixture. Cover top of cake with remaining strawberries.
Chill about 15 minutes before slicing to serve.
Makes 12 servings.
Nutritional Information:
294 calories; 4 g protein; 15 g fat; 37 g carbohydrate; 1 g fiber;
54 mg cholesterol; 92 mg sodium.
Recipe and photograph provided
courtesy of California Strawberry Commission. ©2003 California
Strawberry Commission. All rights reserved.
